Northern Michigan Recipe: Flavorful and healthy? The Intentional Minimalist blogger Kristin Celeste Schroeger delivers both with this Fava Bean, Fennel and Pea Shoot Soup recipe.
Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
- Farm fresh local spring garlic Wild leek infused olive oil (recipe link)
- Farm fresh local fava beans
- Sea salt
- Farm fresh local fennel
- Farm fresh local tarragon
- Farm fresh local pea shoots
- Local verjus Local fromange blanc
Slice three spring garlic bulbs and warm in a large metal soup pot over medium heat with two tablespoons wild leek oil for a few minutes. Shell fava beans yielding two cups beans. Reserve the beans and cut the ends off the fava bean pods. Add the fava bean pods to the soup pot with one quarter teaspoon sea salt, stir well, cover and cook on medium heat for five minutes. Add five cups water to soup pot, cover, bring to a boil, reduce heat to low and simmer covered for thirty minutes. Remove fava bean pods from stock and discard pods.
Slice one cup fennel bulb and reserve. Mince one tablespoon tarragon and reserve. Remove leaves from one cup pea shoots and reserve.
Stir in fennel bulb and fava beans, cover and cook for five minutes. Remove soup pot from heat, remove fava beans from soup. Slice tips off of fava beans and squeeze out bright green fava bean. Return fava beans to pot and blend soup directly in pot with a hand blender until creamy. Return pot to stove over low heat, stir in tarragon, pea shoot leaves, two tablespoons verjus and one tablespoon wild leek oil. Blend soup directly in pot with a hand blender for thirty seconds. Taste soup, adjust salt as needed.