Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, thick and creamy fava bean potage soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Thick and Creamy Fava Bean Potage Soup. This is our family's spring soup. Taste for seasoning and add salt, if needed.

Thick and Creamy Fava Bean Potage Soup is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Thick and Creamy Fava Bean Potage Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have thick and creamy fava bean potage soup using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thick and Creamy Fava Bean Potage Soup:

1. Get 100 grams Fava beans (boiled with salt, and inside skin peeled)
2. Make ready 100 grams New Onions (or regular onions)
3. Make ready 1 small clove Garlic
4. Get 10 grams Butter
5. Take 1 tsp Olive oil
6. Get 1 tsp ●Sugar
7. Take 1 block Maggi Bouillon
8. Take 200 ml ●Water
9. Make ready 100 ml Milk
10. Take 1 Salt
11. Make ready 1 Rough ground black pepper

Ladle the soup into bowls and sprinkle with chopped cilantro. Some versions consist merely of fava beans cooked for a long period of time until they become a thick mush. Others consist of crushed fava beans with some type of vegetable, such as carrots, celery, or chopped fennel. In Catania, it is common for fava beans and peas to be paired together, whereas in Palermo there exists a version of maccu with.

Steps to make Thick and Creamy Fava Bean Potage Soup:

1. Preparation: Take the fava beans out of the pod and boil for about 3 minutes with salt. Take the thin skin off. Slice the onions and garlic thinly.
2. Add the butter, olive oil, and garlic to a pot. Make sure not to burn the garlic. Cook until fragrant.
3. Add the fava beans and onion, and cook until the onions are clear and softened. Make sure not to burn them.
4. Add the sugar, bouillon, and water. Put on low heat when it comes to a boil, and simmer for 3~5 minutes until the bouillon dissolves.
5. Turn the heat off, add the milk and stir. Put it into a blender and blend until smooth.
6. Put it back into the pot. Making sure not to burn it, warm the soup and season with salt if necessary.
7. Plate the soup, and garnish with black pepper. The soup is ready.

Rub bread on both sides with remaining garlic clove, then toast on both sides in a preheated broiler. See instructions below on how to shell and peel the beans. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables — the carrots, leeks, turnips and onion — and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange. A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener.

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