Thick and Creamy Fava Bean Potage Soup

Name: Thick and Creamy Fava Bean Potage Soup
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Fava beans (boiled with salt, and inside skin peeled); 100 grams New Onions (or regular onions); 1 small clove Garlic; 10 grams Butter; 1 tsp Olive oil; 1 tsp ●Sugar; 1 block Maggi Bouillon; 200 ml ●Water; 100 ml Milk; 1 Salt; 1 Rough ground black pepper

cookpad.japan @cookpad_jp

This is our family's spring soup.

If you do not mind animal fat, it will taste better to use 15 g butter instead of using olive oil. If the soup is too thick at step 6, please add milk to balance the thickness.
The soup will have a beautiful green color if you do not put the lid on, during or after cooking. Recipe by La Land

This is our family's spring soup.

cookpad.japan @cookpad_jp

This is our family's spring soup.

Saved

Ingredients

2 servings

100 gramsFava beans (boiled with salt, and inside skin peeled)
100 gramsNew Onions (or regular onions)
1 smallclove Garlic
10 gramsButter
1 tspOlive oil
1 tsp●Sugar
1 blockMaggi Bouillon
200 ml●Water
100 mlMilk
1Salt
1Rough ground black pepper

Saved

Steps

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.