Published in the TML Magazine Issue 11, 2021
FAVA SOUP
By Despina Panagakos Yeargin
https://despidoodle.com/
@despidoodle
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
- Wash and drain the split peas.
- Combine onion, garlic, carrots and oil in a food processor.
- Pulse until everything is in very small pieces and well combined.
- Combine the peas, processor contents and all other ingredients in a large pot over high heat.
- 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.
- Once the soup is ready, remove the bay leaves.
- You can puree using an immersion blender, or enjoy the soup as it is, with just a little bit of texture.
- Serve immediately. Top each bowl with fresh lemon juice and extra olive oil.
- 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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