Ramp Fava Bean Soup
This ramp fava bean soup is satisfying with its velvety texture and subtle garlicky note.
Servings: 4 servings
Equipment
- High speed blender
Ingredients
- 1 pound podded fava beans
- 2 tablespoons olive oil
- 4 ounces ramps, green parts only, chopped
- 2 medium shallots, roughly chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup creme fraiche for serving
- 2 tablespoons chive blossoms for serving
Instructions
- Bring a medium saucepan to a boil over medium-high heat. Add the shelled fava beans and cook for 1-3 minutes depending on the size of the fava beans. Transfer the cooked fava beans into a bowl with iced water to stop the cooking process. Remove the cap at the top of the fava bean and slip each bean out of its waxy coating.
- Heat olive oil in a large saucepan over medium-high heat. Add shallot and ramps and cook for 3 minutes or until fragrant.
- Add shelled fava beans and vegetable stock. Cook for 20 minutes.
- Transfer soup mixture to high speed blender and puree until smooth.
- Scrape puree back into saucepan. Add cream and bring to a simmer for another 5 minutes. Season with salt and freshly ground pepper to taste. Thin soup with 1 tablespoon of water at a time for desirable consistency.
- When ready to serve, divide soup among serving bowls, swirl through a dollop of creme fraiche, top with chive blossoms, and freshly ground pepper if desired.