Lily Broth With Fava Beans

Recipe Ingredients

2 lbs	908g / 32oz	Fresh or frozen fava beans - shelled
1 tablespoon	15ml	Extra-virgin olive oil
4 oz	113g	Pancetta or slab bacon - diced
4 oz	113g	Yellow onions - thinly sliced (large)
2		Shallots - thinly sliced
2		Leeks, white part plus 2" of green - thinly sliced
4		Green onions, green and white parts - chopped
2		Green garlic shoots, green and white parts - diced (optional)
		= (available at farmers' markets or
		Specialty stores
1/2 cup	118ml	Dry white wine
6 cups	1422ml	Chicken stock or low-sodium canned broth
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Chopped chives and chive flowers - for garnish
		Freshly-grated Parmesan cheese

Recipe Instructions

If using fresh fava beans, bring a large pot of water to a boil. Add the fava beans and blanch for 30 seconds. Rinse under cold water. Slit the seams of the beans along their edges and pop the beans out of their skins. Reserve the beans and discard the skins.

In a large pot, warm the olive oil over medium heat. Add the pancetta, onions, shallots, leeks, green onions, and green garlic, if using. Saute until the onions are soft and translucent, 8 to 10 minutes. Add the wine and cook, stirring, for 30 seconds. Add the chicken stock, cover, reduce the heat to low, and simmer for 25 minutes. Add the fava beans and cook for 5 minutes more. Season to taste with salt and pepper.

To serve, ladle the soup into warmed soup bowls and garnish with the chives and chive flowers. Pass the Parmesan cheese at the table.

This recipe yields 6 servings.

Source:
Cookbook Digest, May/Jun, 1999

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