Name: Fava Bean Soup with Carrot Cream
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds fava bean pods (to yield 3/4 cup beans); 2 tablespoons vegetable oil; 1 onion, chopped; 1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces; 1 medium carrot, peeled, thinly sliced; 2 14-ounce cans vegetable broth; 1 1/2 cups water; 1/4 cup dry white wine; 3 tablespoons chopped fresh parsley; 1/3 cup whipping cream; 2 carrots, peeled, grated (about 1 1/4 cups); 2/3 cup whipping cream; 1 teaspoon sugar; 1/4 teaspoon salt

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Fava Bean Soup with Carrot CreamMark Thomas

If you can't find fresh fava beans, use edamame (fresh green soybeans in the pod). You'll need to buy two pounds to yield the 3/4 cup for the recipe; do not peel. What to drink: Sauvignon Blanc or a dry Spanish white made from Albariño grapes.

Recipe notes

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