Wednesday, April 23, 2008

Fava, pea, and spinach soup

In a large saucepan, sauté in olive oil:
  • 1 leek, washed well (there's lots of dirt between the leaves), with roots and outer leaves removed and saved for stock, and diced
  • A few sticks of celery, diced
  • A handful of carrots, washed and diced
  • Some parsley, diced, and other fresh (or dried) herbs: basil, tarragon, sage
  • Salt and pepper

When vegetables start to release water, cover and stew for a few minutes. Then add
  • 6 cups water

And bring to boil, reduce to simmer, etc.

Start shelling
  • a couple pounds of fresh peas and fava beans: you should yield a cup or two of shelled legumes.
Add to the boiling water, stir, and cover; they will be cooked sufficiently when the favas have burst open. Also wash, remove stems from, and chop
  • 1 large bunch spinach.

When beans are cooked, add spinach, poking it down under the water to fully submerge. Cook a few minutes more.

Transfer roughly half the soup to a blender (just need to do one batch), and blend to smooth. Return the blended soup to the pot with the unblended soup, and stir to combine.

Serve immediately: color will not keep. Serve with a moist feta cheese, or sour cream, or crème fraîche, or, if you have them, sprinkle with bright orange flower petals (marigold or nasturtium).

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