(Soupe De Fèves De Pessah)
Maman Darmon, Kitty's great-grandmother, always prepared this cilantro-laced fava bean soup for the Passover seder. In season, you can find fresh fava beans at farmers' Middle Eastern, or Italian markets. Substitute frozen baby lima beans for the favas, if you prefer.
4 pounds fresh fava beans, peeled and shelled
1 potato, peeled and quartered
1 turnip, peeled and quartered
1 onion, quartered
6 cups beef stock
1-1/2 cups loosely packed cilantro leaves,
plus additional for garnish
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
In a large saucepan, combine the fava beans, potato, turnip, onion, and 2 cups of the stock. Bring to a low boll over medium heat. Cover and cook until the turnips are tender, 25 to 30 minutes. Allow to cool.
In a blender or food processor, purée the cooked vegetables and their cooking liquid in batches with the remaining 4 cups stock and the 1-1/2 cups cilantro until smooth. Return the mixture to the saucepan. Season with the salt and pepper and heat through. Ladle the soup into individual bowls, garnish with the cilantro leaves, and serve hot.
The Scent of Orange Blossoms
Sephardic Cuisine from Morocco
by Kitty Morse and Danielle Mamane
Ten Speed Press
$24.95 (CAN $39.95)
208 pages, Hardcover (cloth)
Recipe reprinted by permission.
This page created March 2002
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