Garlic & Fava Beans Soup
A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.
Yield
4 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the fava beans | |||
| 200 | grams |
fava beans
fresh or frozen (up to 250 grams) |
* |
| 2 | cups |
water
|
|
| For the stock | |||
| 1 | litre |
water
|
*
|
| 1 | each |
chicken thighs, boneless, skinless
|
*
|
| 1 | each |
chicken wings
|
*
|
| 1 | each |
chicken wings
smoked |
*
|
| 60 | grams |
leeks
leaves, chopped |
|
| 3 | each |
allspice berries
|
*
|
| For the soup | |||
| 2 | teaspoons |
sunflower oil
|
|
| 6 | cloves |
garlic
|
|
| 2 | tablespoons |
parsley stems
plus new celeriac stems and dill stems, chopped finely |
* |
| 1 | each |
potatoes
diced |
|
| 6 | each |
juniper berries
crushed |
*
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 1 | pinch |
savory
dried |
*
|
| 1 | teaspoon |
garlic
bear's garlic, dried |
|
| 1 | pinch |
turmeric
ground |
*
|
| 1 | each |
scallions, spring or green onions
chopped finely |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | x |
parsley leaves
and/or cilantro leaves, chopped finely for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the fava beans: | |||
| 2E+2 | grams |
fava beans
fresh or frozen (up to 250 grams) |
* |
| 473 | ml |
water
|
|
| For the stock: | |||
| 1 | litre |
water
|
*
|
| 1 | each |
chicken thighs, boneless, skinless
|
*
|
| 1 | each |
chicken wings
|
*
|
| 1 | each |
chicken wings
smoked |
*
|
| 6E+1 | grams |
leeks
leaves, chopped |
|
| 3 | each |
allspice berries
|
*
|
| For the soup: | |||
| 1E+1 | ml |
sunflower oil
|
|
| 6 | cloves |
garlic
|
|
| 3E+1 | ml |
parsley stems
plus new celeriac stems and dill stems, chopped finely |
* |
| 1 | each |
potatoes
diced |
|
| 6 | each |
juniper berries
crushed |
*
|
| 5 | ml |
marjoram
dried |
*
|
| 1 | pinch |
savory
dried |
*
|
| 5 | ml |
garlic
bear's garlic, dried |
|
| 1 | pinch |
turmeric
ground |
*
|
| 1 | each |
scallions, spring or green onions
chopped finely |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | x |
parsley leaves
and/or cilantro leaves, chopped finely for garnish |
*
|
Directions
1 - Cook the fava beans in water for about 25 minutes. Drain and let it cool for several minutes. 2 - Cook the chicken stock for 30 to 40 minutes. Skim fat from the surface of the stock and discard it. Remove all of the solids. 3 - Peel each single fava bean. Discard skins, and purée the beans using a fork. 4 - Crush the garlic using a garlic press, then fry it in 1 teaspoon of oil for a minute or two. Let the garlic become golden but not brown. 5 - Now for the soup, add the garlic and fava beans to the stock as well as the ingredients from the parsley stems to the turmeric. Season with the salt. Cook for 10 to 15 minutes or until potatoes are soft. 6 - In the meantime, sauté the spring onion in 1 teaspoon of oil until light brown color, and add to the soup. Taste, and add salt and pepper if desired. 7 - Garnish with the chicken meat, chives and the leaves of parsley and/or cilantro.
