Makes 4 servings
I make this hearty soup for dinner in early spring, when the nights are still a bit chilly and the season's warmer days bring fresh favas and leeks from the Golden Door's organic garden. Look for young favas, which are bright green and flatter than more mature beans. Older favas lose their tender texture and sweetness as they age. Fresh favas are truly a treat, but if you can't find them, substitute fresh whole sugar snap peas or edamame beans.
1 cup fava beans, shelled, or sugar-snap peas or edamame beans
4 (4-ounce) skinless, boneless chicken breast halves
2 medium leeks, washed well, trimmed and cut into long strips
4 fingerling potatoes, cut in half lengthwise
4 cups Chicken Stock
1/2 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
4 teaspoons fresh lemon juice
4 sprigs fresh tarragon for garnish
Bring a pot of water to a boil. Prepare a bowl of ice water. Immerse the fava beans in the boiling water for 1 to 2 minutes. Drain and plunge the beans into the ice water for 30 seconds to stop the cooking process. Drain. To remove the fibrous shells from the blanched fava beans, make an incision on one end of the shell with your fingernail, pop the bean out, and discard the shells. Set aside.
Place the chicken breasts, leeks and potatoes into a medium-size pot; add the stock, set over medium heat and bring to a simmer; cook, covered, for 15 to 20 minutes. Stir in the fava beans, parsley and tarragon; continue to simmer for 2 to 3 minutes.
Remove the chicken from the broth and cut into thin slices. Place equal portions of chicken into warmed soup bowls. Divide the hot broth and beans, leeks and potatoes between the bowls, and drizzle 1 teaspoon lemon juice into each bowl. Garnish with tarragon sprigs. Serve immediately.
The Golden Door Cooks Light and Easy
by Michel Stroot
Gibbs Smith, Publisher
Recipe reprinted by permission.
This page created September 2004
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