Chilled fresh fava bean soup with rosemary croutons

Chilled fresh fava bean soup with rosemary croutons

Time
1 hour 5 minutes
Difficulty
Intermediate
Ingredients
  • (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)
  • rosemary
  • salt and pepper to taste

Instructions

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