Serves 8 +
When dry fava beans are cooked long enough, they disintegrate and make a very creamy, velvety soup. The addition of the chopped figs gives this soup a unique, delicious, sweet tinge.
- 2 pounds dried fava beans, soaked overnight and peeled
- 2 cups peeled, shredded carrot
- 2 cups sliced white and light green parts of leeks
- 8 ounces dried figs, finely chopped
- 8 fresh sage leaves
- 4 fresh bay leaves
- 2 tablespoons kosher salt
- ¼ cup -extra--virgin olive oil
- Croutons or toasted or grilled bread, for serving
In a large soup pot, combine 6 quarts of cold water, the peeled favas, carrots, leeks, celery, figs, sage, and bay leaves. Bring to a simmer, and cook until the favas are very tender and have partially dissolved to make a creamy soup.
Season with the salt, and stir in the olive oil. Serve the soup with croutons or grilled bread floating on top.