Garlic and Fava Beans Soup (#1409)

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For The Fava Beans

  • 200 grams Fava Beans fresh or frozen (up to 250 grams)
  • 2 cups Water

For The Stock

  • 1 Liter Water
  • 1 Chicken Thighs (Boneless & Skinless)
  • 1 Chicken Wings
  • 1 Chicken Wings smoked
  • 60 grams Leeks leaves, chopped
  • 3 Allspice Berries

For The Soup

  • 2 tsp Sunflower Oil
  • 6 cloves Garlic
  • 2 tablespoons Parsley Stems plus new celeriac stems and dill stems, chopped finely
  • 1 Potatoes diced
  • 6 Juniper Berries crushed
  • 1 tsp Marjoram dried
  • 1 pinch Savory dried
  • 1 tsp Garlic bear's garlic, dried
  • 1 pinch Turmeric ground
  • 1 Scallions, Spring Or Green Onions chopped finely
  • 1 Salt And Black Pepper ground
  • 1 Parsley Leaves and/or cilantro leaves, chopped finely for garnish


  1. 1 - cook the fava beans in water for about 25 minutes. Drain and let it cool for several minutes. 2 - cook the chicken stock for 30 to 40 minutes. Skim fat from the surface of the stock and discard it. Remove all of the solids. 3 - peel each single fava bean. Discard skins, and purée the beans using a fork. 4 - crush the garlic using a garlic press, then fry it in 1 teaspoon of oil for a minute or two. Let the garlic become golden but not brown. 5 - now for the soup, add the garlic and fava beans to the stock as well as the ingredients from the parsley stems to the turmeric. Season with the salt. Cook for 10 to 15 minutes or until potatoes are soft. 6 - in the meantime, sauté the spring onion in 1 teaspoon of oil until light brown color, and add to the soup. Taste, and add salt and pepper if desired. 7 - garnish with the chicken meat, chives and the leaves of parsley and/or cilantro.
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