Fava soup is a creamy and delicate first course, perfect for the spring season. The fava beans are shelled and then combined with fish fillets, leeks, potatoes, and vegetable broth. Everything is blended and enriched with cream to achieve a velvety and enveloping consistency. The result is a tasty and nutritious dish, ideal to enjoy both hot and cold.
Wash the fish fillets, dry them, and cut them into small pieces
Peel the potatoes, wash them, and cut them into cubes; clean the leeks by removing the roots, the outer leaves, and the harder green part, wash them, and cut them into rings
Blanch the fava beans in boiling salted water, drain them, and remove their skin
In a pot, add 3 tablespoons of olive oil and sauté the leeks without letting them brown; add the fava beans and sauté them for 2-3 minutes, stirring with a wooden spoon; add the potato cubes and sauté briefly
Pour in 1 liter of vegetable broth, bring to a boil, and cook the fava beans for about 30-40 minutes over moderate heat
Remove the mixture from the heat, set aside a ladle of fava beans, and pass the rest through a food mill, collecting the purée in the cooking pot; add the remaining vegetable broth, warm it over low heat, add the cream, and boil for 2-3 minutes
Meanwhile, in a pan, heat the remaining oil and sauté the pieces of fish seasoned with a pinch of salt and pepper for 2-3 minutes, letting them brown slightly
Serve the fava soup in individual plates and distribute the prepared fish pieces on top
Blender
Pan
Italy
| Energy (kcal) | 113.2 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 8.82 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 5.87 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.33 |
