Creamy Fava Soup

     Favas are a vetch, not a true bean. Allergies to beans do not necessarily mean an allergy to favas.  

     My grandson, who used to get sick from the amount of soy lecithin in a chocolate bar or the bit of soybean oil in a handful of candy corn, was unable to eat any kind of peas, lentils or beans. Favas, though, he could gobble with impunity. 

     Favas have a distinctive flavor of their own that is not especially "beany." Fortunately, they also are versatile: they can be eaten straight from the shell or prepared in a surprising variety of ways. This soup based on favas is vaguely reminiscent of split pea soup or lentil soup.

     Note that there is a rare genetic enzyme deficiency (not a true allergy) that gives some people, especially of Middle Eastern or African descent, gastrointestinal distress when they eat favas. 

     1 onion, sliced

     2-3 Tb. vegetable oil (See Oil in the Glossary)

     1 carrot, peeled

     4 cups chicken stock, beef stock or water (See Broth in the Glossary)

     2-1/2 c. fresh or frozen favas (just the beans, not the pods) or 1 c. dried 

          favas, presoaked*

     salt (See Salt in the Glossary)

     Gently saute the onion in the vegetable oil with a sprinkle of salt until soft and transparent; do not brown. 

     Add the carrot, stock, and favas, bring to a boil, and simmer until the fava beans and carrot are soft.  This will take 1 to 1-1/2 hours for dry favas, less for fresh or frozen ones.

     Process thoroughly in a good blender.  Salt to taste.  Serve with lemon wedges and Tabasco.

     *You can presoak overnight in enough cold water that the favas will still be covered after they swell up to twice their size or so; alternatively, you can bring them to a boil in the water, remove from heat, cover tightly, allow to soak for one hour and drain. This method, besides being quicker, is good for removing any "gas."
    If you use Bob's Red Mill favas, you do not need to presoak them: they are ready to cook.