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Zucchini,
Sherry,
and Fava Bean Soup
The fava beans give body to the thinner texture of the
zucchini, while the sherry adds a subtle depth to the flavor.
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| Serves 6 |
|
| 2-3 Tbsp |
light olive oil |
| 2 |
large onions, peeled and roughly chopped |
| 2-3 |
teaspoons sugar |
| 1 lb. |
zucchini, sliced |
| 1 lb. |
shelled fava beans, thawed if frozen |
| 1 1/2 quarts |
chicken stock ham stock or vegetable stock |
| 1-2 Tbsp |
dry sherry |
| 2 tsp |
fresh thyme leaves |
| 1 |
chopped fresh marjoram |
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salt freshly ground black pepper |
| 1 |
egg yolk |
| 2\3cup |
heavy cream |
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crispy croutons, to garnish |
1 Heat the oil in a large saucepan. Add the onions and fry gently
until soft and translucent. Add the sugar and continue to cook
for 3-4 minutes.
2. Add the zucchini, fava beans, stock, sherry, thyme, marjoram,
and salt and pepper. Bring to the boil, reduce the heat, cover
the pan, and simmer gently for 35-40 minutes.
3. Allow the mixture to cool a little. Puree it in a food processor
or blender until really smooth. Then pass through a sieve to remove
all the coarse skins from the fava beans. Return to the pan.
4, Blend the egg yolk with a little of the cream and strain into
the soup. Return the pan to the stove and heat through gently
until smooth. Stir in the remaining cream , and serve garnished
with the croutons.
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