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Vichyssoise of Fava Beans with Young Leeks
Vichyssoise de Fèves aux Jeunes Poireaux
In this version, fava beans replace the traditional potatoes.

Skill Level: Easy
Serves: 6

Blanch the fava beans in boiling salted water for 2 minutes, drain and remove their skins. Set aside. In a large pot, over medium heat, sweat the onions in 1 Tbsp of olive oil until soft, about 5 minutes. Add the garlic, fava beans, chicken stock and bouquet garni; cover and simmer 10 minutes. In a covered saucepan, over medium heat, sweat the leeks in the remaining olive oil until they are tender. Season with salt and pepper, and set aside. Remove the bouquet garni from the soup; purée into a blender, add the cream, stir well, and season to taste with salt and pepper. Let the soup cool down and set it in the refrigerator, along with leeks. To serve, Stir the vinegar into the cold soup and ladle into 6 bowls, setting some the leek slices in the middle of each bowl. Serve with the slices of baguettes, toasted and rubbed with garlic.

Sylvaine's comments
Although Vichyssoise is a cold soup, this recipe is equally tasty when served hot. You can also garnish it with crumbled bacon.

Recipe Contributed By
Joie de Vivre

Recipe Category: Soups

2 lbs of shelled fava beans
2 medium onions, finely chopped
1/4 cup olive oil Available Online
1 garlic clove, peeled
4 cups of chicken stock Available Online
1 bouquet garni
12 thin leeks, white and pale green part only, sliced
Salt and pepper
3/4 cup whipping cream
2 tsp of red wine vinegar Available Online
18 slices of baguette
1 garlic clove, peeled

Items Available For This Recipe