Fava Bean Soup with Pepato Tartine

Fava Bean Soup with Pepato Tartine

prep time

minutes
cook time

minute
servings
8

Ingredients
















Cooking Instructions

For soup:


1

Melt butter in a deep, heavy saucepan over medium heat. Add leeks and shallots; cook until fragrant, 3 to 5 minutes.


2

Add remaining beans and vegetable stock to leek mixture; heat until warm, stirring frequently, 8 to 10 minutes. Add herbs, salt and pepper to taste.


3

Purée mixture in a food processor, in batches, until smooth. Return pureed soup to another pan; keep hot.


For tartine:


1

Heat oven to 375°F. Pour olive oil into a small bowl. Brush baguette slices with it. Place slices on baking sheet and bake for approximately 5 minutes or until golden brown. Top each with a slice of pepato. Return to oven and bake for 3 to 5 minutes, until the cheese is melted. Sprinkle with thyme.


2

Final presentation: Divide soup among 8 soup bowls. Drizzle with remaining olive oil and sprinkle with sea salt. Float a tartine on top of each serving. Serve immediately.


Ingredients
















Cooking Instructions

For soup:


1

Melt butter in a deep, heavy saucepan over medium heat. Add leeks and shallots; cook until fragrant, 3 to 5 minutes.


2

Add remaining beans and vegetable stock to leek mixture; heat until warm, stirring frequently, 8 to 10 minutes. Add herbs, salt and pepper to taste.


3

Purée mixture in a food processor, in batches, until smooth. Return pureed soup to another pan; keep hot.


For tartine:


1

Heat oven to 375°F. Pour olive oil into a small bowl. Brush baguette slices with it. Place slices on baking sheet and bake for approximately 5 minutes or until golden brown. Top each with a slice of pepato. Return to oven and bake for 3 to 5 minutes, until the cheese is melted. Sprinkle with thyme.


2

Final presentation: Divide soup among 8 soup bowls. Drizzle with remaining olive oil and sprinkle with sea salt. Float a tartine on top of each serving. Serve immediately.


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