Creme De Favas Portuguese Fava Broad Bean Soup
Dive into the comforting flavors of Portugal with this rich and velvety Creme de Favas, a traditional Portuguese fava bean soup that's both hearty and nourishing. Packed with the earthy goodness of fresh fava beans, tender potatoes, and sweet carrots, this soup is gently flavored with aromatic leeks, garlic, and onions, all simmered together in a fragrant vegetable stock. Puréed to creamy perfection, it offers a luxurious texture that’s perfect for cozy evenings. A drizzle of crème fraîche and a sprinkle of fresh parsley add a touch of indulgence, while crusty bread on the side makes it a complete meal. This easy-to-make soup is a delicious way to celebrate the seasonal bounty of fava beans and brings a taste of authentic Portuguese cuisine to your table.
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Recipe Information
Ingredients
- 500 grams Fresh fava beans (shelled)
- 2 medium Potatoes (peeled and diced)
- 2 medium Carrots (peeled and sliced)
- 1 large Leek (white and light green parts, sliced)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic cloves (minced)
- 4 tablespoons Extra virgin olive oil
- 1 liter Vegetable stock
- 500 milliliters Water
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 tablespoons Crème fraîche (optional, for garnish)
- loaf Crusty bread (optional, for serving)
Instructions
Begin by shelling the fresh fava beans. If you prefer, you can double-pod them by blanching them briefly in boiling water, draining, and then removing the thin outer skin from each bean. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, leek, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Add the diced potatoes, sliced carrots, and shelled fava beans to the pot. Stir to coat the vegetables in the oil, and cook for another 5 minutes.
Pour in the vegetable stock and water. Stir, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until all the vegetables are tender.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some of the vegetables intact.
Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, you can add a little more water or stock and mix to reach your desired consistency.
Ladle the soup into bowls and garnish with a dollop of crème fraîche (if using) and a sprinkle of fresh parsley.
Serve hot with a side of crusty bread for dipping, if desired.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7123 mg | 310% | |
| Total Carbohydrate | 474.5 g | 173% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 55.8 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6264 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
