2 cups fava beans
extra virgin olive oil
2 shallots, sliced thinly
1 small fennel bulb, sliced thinly
3 T yogurt
1/2 tsp cumin
1 lemon
1/4 preserved lemon (optional)
salt to taste
mint for garnish
extra virgin olive oil

Shell fava beans and drop them into boiling water for 1 minute. Peel outside layer off. Set aside.

In a medium sized soup pot add 1/4 cup of extra virgin olive oil and sweat shallots and fennel until transparent.

Add peeled fava beans and toss into the pot. Saute for a few minutes. Add a few pinches of salt. Cover the vegetables with water and let simmer for 15 minutes. Add 1 cup of water and continue to simmer for another 10 minutes.

Blend with a ‘hand wand’ or put in a blender. It should have a creamy consistency. Adjust with a little water if you need more liquid, or continue to simmer if your soup is too thin.

Add yogurt, cumin, salt and the juice of 1/2 lemon. These flavors should balance nicely. Add a pinch more salt if it’s too tart. At this point, serve the soup hot, with a garnish of preserved lemon (lemon preserved in salt) and mint. Use a whole leaf or fine chop, it’s up to you. Drizzle with extra virgin olive oil.

This soup is delicious chilled.

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