FAVA SOUP

By Despina Panagakos Yeargin
https://despidoodle.com/
@despidoodle

Published in the TML Magazine Issue 11, 2021

Ingredients
  • 2 cups yellow split peas (called Fava in Greek)
  • 1⁄4 cup extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled and cubed
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon black pepper
  • 1-2 bay leaves
  • 10 cups water
Instructions
  1. Wash and drain the split peas.
  2. Combine onion, garlic, carrots and oil in a food processor.
  3. Pulse until everything is in very small pieces and well combined.
  4. Combine the peas, processor contents and all other ingredients in a large pot over high heat.
  5. When the water begins to boil, lower the heat to medium or medium-high and cover the pot. Set the timer for 30 minutes, but watch periodically to see if you need to add water. Total cooking time will be around an hour.
  6. Once the soup is ready, remove the bay leaves.
  7. You can puree using an immersion blender, or enjoy the soup as it is, with just a little bit of texture.
  8. Serve immediately. Top each bowl with fresh lemon juice and extra olive oil.
  9. Other toppings: croutons, thinly sliced green onion, finely chopped red onion, carrot curls or shredded carrots.

NOTES: You may need more water to thin out the Fava as it cooks. Use your judgment.

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