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Lily Broth With Fava Beans
Ingredients
- 2 lb fresh or possibly frzn fava beans shelled
- 1 Tbsp. extra-virgin extra virgin olive oil
- 4 ounce pancetta or possibly slab bacon diced
- 4 lrg yellow onions thinly sliced
- 2 x shallots thinly sliced
- 2 x leeks, white part plus 2" of green thinly sliced
- 4 x green onions, green and white parts minced
- 2 x green garlic shoots, green and white parts diced (optional) (available at farmers' markets or possibly specialty stores
- 1/2 c. dry white wine
- 6 c. chicken stock or possibly low-sodium canned broth Kosher salt to taste Freshly-grnd black pepper to taste Minced chives and chive flowers for garnish Freshly-grated Parmesan cheese
Directions
- If using fresh fava beans, bring a large pot of water to a boil. Add in the fava beans and blanch for 30 seconds. Rinse under cool water. Slit the seams of the beans along their edges and pop the beans out of their skins. Reserve the beans and throw away the skins.
- In a large pot, hot the extra virgin olive oil over medium heat. Add in the pancetta, onions, shallots, leeks, green onions, and green garlic, if using. Saute/fry till the onions are soft and translucent/soft, 8 to 10 min. Add in the wine and cook, stirring, for 30 seconds. Add in the chicken stock, cover, reduce the heat to low, and simmer for 25 min. Add in the fava beans and cook for 5 min more. Season to taste with salt and pepper.
- To serve, ladle the soup into warmed soup bowls and garnish with the chives and chive flowers. Pass the Parmesan cheese at the table.
- This recipe yields 6 servings.
- Comments: This light, aromatic broth heralds spring. The lily family includes all varieties of onions and garlic including leeks and chives. The soft color and texture of fava beans mirror the delicate characteristics of this broth. If you cannot find favas, substitute baby lima beans.
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