Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, thick and creamy fava bean potage soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Thick and Creamy Fava Bean Potage Soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Thick and Creamy Fava Bean Potage Soup is something which I have loved my whole life.

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.

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

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. Take 100 grams New Onions (or regular onions)
3. Take 1 small clove Garlic
4. Make ready 10 grams Butter
5. Take 1 tsp Olive oil
6. Make ready 1 tsp ●Sugar
7. Make ready 1 block Maggi Bouillon
8. Prepare 200 ml ●Water
9. Make ready 100 ml Milk
10. Prepare 1 Salt
11. Take 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.

Instructions 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. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot. Add the paprika, cumin, turmeric and cayenne. 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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