Chilled fresh fava bean soup with rosemary croutons
- 1 hour 5 minutes
- (4 serves)
- 300 gr fresh fava beans
- 30 gr fresh spring onion
- 2 tablespoons of Nocellara del Belice olive oil
- 4 slices of “rimacino” bread (made with reground durum wheat semolina)
- salt and pepper to taste
Blanch the fava beans and peel; in a pan, fry the finely chopped onion in a tablespoon of olive oil, add the beans and leave to simmer over low heat for 10 minutes adding a glass of water, salt and pepper.
As soon as the fava beans are cooked quickly stir with a spoon until they become a purée. Add a little olive oil and serve with a slice of bread toasted in the oven with olive oil and fresh rosemary.
Recipe from Emanuele Russo – Ristorante Le Lumie – Marsala