Creme De Favas Portuguese Fava Broad Bean Soup
Dive into the comforting flavors of Portugal with this rich and velvety Creme de Favas, a traditional Portuguese fava bean soup that's both hearty and nourishing. Packed with the earthy goodness of fresh fava beans, tender potatoes, and sweet carrots, this soup is gently flavored with aromatic leeks, garlic, and onions, all simmered together in a fragrant vegetable stock. Puréed to creamy perfection, it offers a luxurious texture that’s perfect for cozy evenings. A drizzle of crème fraîche and a sprinkle of fresh parsley add a touch of indulgence, while crusty bread on the side makes it a complete meal. This easy-to-make soup is a delicious way to celebrate the seasonal bounty of fava beans and brings a taste of authentic Portuguese cuisine to your table.
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Ingredients
- 500 grams Fresh fava beans (shelled)
- 2 medium Potatoes (peeled and diced)
- 2 medium Carrots (peeled and sliced)
- 1 large Leek (white and light green parts, sliced)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic cloves (minced)
- 4 tablespoons Extra virgin olive oil
- 1 liter Vegetable stock
- 500 milliliters Water
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 tablespoons Crème fraîche (optional, for garnish)
- 0 loaf Crusty bread (optional, for serving)
Directions
Step 1
Begin by shelling the fresh fava beans. If you prefer, you can double-pod them by blanching them briefly in boiling water, draining, and then removing the thin outer skin from each bean. Set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion, leek, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Step 3
Add the diced potatoes, sliced carrots, and shelled fava beans to the pot. Stir to coat the vegetables in the oil, and cook for another 5 minutes.
Step 4
Pour in the vegetable stock and water. Stir, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until all the vegetables are tender.
Step 5
Remove the pot from the heat and use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some of the vegetables intact.
Step 6
Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, you can add a little more water or stock and mix to reach your desired consistency.
Step 7
Ladle the soup into bowls and garnish with a dollop of crème fraîche (if using) and a sprinkle of fresh parsley.
Step 8
Serve hot with a side of crusty bread for dipping, if desired.
Nutrition Facts
| Serving size | (3439.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3146.1 |
| Total Fat 105.7g | 0% |
| Saturated Fat 28.1g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 80mg | 0% |
| Sodium 7123.1mg | 0% |
| Total Carbohydrate 474.5g | 0% |
| Dietary Fiber 63.1g | 0% |
| Total Sugars 55.8g | |
| Protein 109.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 778.0mg | 0% |
| Iron 32.9mg | 0% |
| Potassium 6264.0mg | 0% |
Source of Calories