Fava Vichyssoise

[Jensen]

Fava Vichyssoise

This was inspired by a recipe in Saveur No. 84. Among other things, that recipe was heavy on the fat whereas this one is extremely low-fat.

• 4 lb fava beans, in the pod
  
• 2 T olive oil
  
• 1 c chopped onion
  
• 1 c sliced Yukon Gold potatoes
  
• 5 c chicken broth
  
• 1 c fat-free milk
  
• non- or low-fat yogurt
  

1. Shell the fava beans and parboil them for about 5 minutes. Remove from heat and drain. Set aside.

2. Heat the olive oil in a large pot and add chopped onion. Cook until soft, then stir in fava beans and potatoes. Add stock and bring soup up to a boil. Reduce heat and simmer, partially covered, for about 30 minutes. Stir in milk.

3. Puree soup in a blender in batches until it’s somewhat smooth (the fibrous coating of the beans will prevent a completely “smooth” result). Put the pureed mixture through a fine-mesh seive.

4. Refrigerate until cold. Serve garnished with a tablespoon of yogurt.

Keywords: Soup, Intermediate, Vegetables, Blender, Healthy Choices

( RG1305 )