Comments on: Fava Bean Soup: Time to go Mainstream!

By: Pati Jinich

Pati Jinich — Mon, 18 Jul 2011 15:40:40 +0000

Hola Gail, Slivered almonds are almonds that have already been peeled and thinly sliced. They are available at most grocery stores already blanched and slivered. Please let me know if you have any other questions.

By: Gail Boswell

Gail Boswell — Fri, 15 Jul 2011 22:25:44 +0000

Hi Pati,
I enjoy your show so much, I have just one question I would like to make your Flourless Almond and Porto Cake. What is silvered almonds?
Thank You,
Ms. G. Boswell

By: Pati Jinich

Pati Jinich — Thu, 12 May 2011 10:45:57 +0000

Hola Arnold, Thanks for the extra info on the fava beans! I usually buy the ones from Goya, here is a link to their website: http://www.goya.com/english/

By: Arnold Berke

Arnold Berke — Sat, 23 Apr 2011 11:26:32 +0000

It might be useful to note that the dried, already peeled favas are usually a yellow-ish color, while the unpeeled ones (and, yes, they are a total pain to dook with) are more brown. BUT it’s hard to find the yellow ones, other than at Iranian grocery stores. Is there a mail-order source?
Thanks!

By: Faye Levy

Faye Levy — Sun, 30 Jan 2011 00:05:19 +0000

Looks delicious but I have a question. The recipe is for fava bean soup but the ingredient list calls for lima beans. In the photo it looked like you used fava beans.
Thanks!

By: Pati Jinich

Pati Jinich — Fri, 21 Jan 2011 14:27:04 +0000

So glad to hear ; )

By: Pati Jinich

Pati Jinich — Fri, 21 Jan 2011 14:26:45 +0000

By: Amy

Amy — Fri, 21 Jan 2011 11:15:25 +0000

I’ve made it twice already. My family loves it!!!

By: Pati Jinich

Pati Jinich — Mon, 20 Dec 2010 10:41:54 +0000

Great! You can make the chile crisps with Pasilla Chiles or Ancho chiles too. Enjoy…

By: Cooking in Mexico

Cooking in Mexico — Sun, 19 Dec 2010 18:46:51 +0000

This soup looks so nourishing, perfect for a chilly evening. And I like the garnish of pasilla chile crisps. What a good idea.
Kathleen