Passover Fava Bean Soup

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* Exported from MasterCook Mac *

 

Passover Fava Bean Soup

 

Recipe By : Kitty Morse & Danielle Mamane

Serving Size : 4 Preparation Time :0:00

Categories : vegetables grains, beans and pasta

Passover

 

Amount Measure Ingredient -- Preparation Method

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4 pounds fresh fava beans -- peeled and shelled

1 potato -- peeled and quartered

1 turnip -- peeled and quartered

1 onion -- quartered

6 cups beef stock -- divided use

1 1/2 cups cilantro leaves -- loosely packed

- plus more for garnish

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

 

Makes 4 servings

 

In a large saucepan, combine the fava beans, potato, turnip, onion and 2

cups of the stock. Bring to a low boil over medium heat. Cover and cook

until the turnips are tender, 25 to 30 minutes. Allow to cool.

 

In a blender or food processor, puree the cooked vegetables and their

cooking liquid in batches with the remaining 4 cups stock and the 1 1/2

cups cilantro until smooth. Return the mixture to the saucepan. Season

with the salt and pepper and heat through. Ladle the soup into

individual bowls, garnish with cilantro leaves, and serve hot.

 

Source: Kitty Morse and Danielle Mamane, The Scent of Orange Blossoms

Published in San Diego Union-Tribune March 20, 2002

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 507 Calories; 2g Fat (4% calories

from fat); 16g Protein; 91g Carbohydrate; 0mg Cholesterol; 17118mg Sodium

Food Exchanges: 4 1/2 Starch/Bread; 4 Vegetable

 

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