Fava Bean Soup With Portuguese Sausage Food

FAVA BEAN SOUP

Steps:

• Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
• Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
• When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
• Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
• Fava beany-weany delicious!

FAVA BEAN SOUP WITH PORTUGUESE SAUSAGE

Steps:

• Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
• Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
• Add *Portuguese Table wine and reduce by one half.
• Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
• Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
• Serve soup in warm bowls and place one sausage on top.
• Garnish soup with Fresh Parsley Sprigs and Maui Onions.
• * Chef's Note: Bairrada or any Portuguese Red Table Wine.
• ** Fava Beans soaked over night in water.

FAVA BEAN SOUP WITH FRESH MINT

Steps:

• • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
• • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
• • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
• • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
• • Voila "Mexico jus' like I pictured it".

PUREED FAVA BEAN SOUP

Steps:

• Boil the fava beans for about 5 minutes. Then put in cold water to cool.
• Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
• Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
• Add the garlic and cook for about 30 seconds, or until fragrant.
• Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
• Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
• Add the fava beans and cook another 5 minutes.
• Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
• Enjoy with some nice whole grain toast, or whatever suits you!

MOROCCAN FAVA BEAN AND VEGETABLE SOUP

Steps:

• Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
• Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

PORTUGUESE FAVAS

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
• Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

BESSARA (DRIED FAVA BEAN SOUP)

Steps:

• Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
• Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)

Steps:

• Soak fava beans overnight.
• Drain fava beans and save water.
• Peel the skins from the fava beans and place the beans in large saucepan.
• Measure 6 cups of soaking water and add to the fava beans.
• Bring to a boil on medium high heat.
• Reduce heat to medium and cook for 45 minutes, or until beans are soft.
• Once beans are tender, remove beans from heat and puree in a blender.
• Return pureed fava beans to saucepan and bring to a boil.
• Add water if needed.
• Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
• Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

FAVA BEAN SOUP

Steps:

• Soak beans in water for 2 days in refrigerator.
• Drain, and put in a large saucepan with 8-10 cups water.
• Bring to a boil, and boil for 10 minutes.
• Add onion, garlic, carrot and celery, and bring to boil again.
• Turn heat to simmer.
• Cover, and simmer for 1 hour, or until beans are very soft.
• Puree soup in blender (do this in batches).
• Return soup to saucepan.
• Add oil, cumin, salt and pepper.
• Bring to boil.
• Reduce heat and simmer for a few minutes, adding a little water if too thick.
• Serve garnished with chopped parsley, and a sprinkling of lemon juice.
• Excellent with warm pita bread.