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soup bowl next to chive blossoms
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Ramp Fava Bean Soup

This ramp fava bean soup is satisfying with its velvety texture and subtle garlicky note.
Prep Time15 mins
Cook Time35 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Author: Vy Tran


  • High speed blender


  • 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


  • 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.