Puree

When I think about my mother, I think about her fava bean soup (fine, and a couple other things too…). That’s how strong an impact that soup has had on me.

But not many people are wild about Favas, Habas in Spanish. Different from pasta or potatoes, Favas haven’t gone mainstream.

Okay. I can see why.

First, the fact that they come in many forms can be confusing (fresh in their pod, fresh out of the pod, dried with their skin on, or dried and peeled). Also, the ways to cook them in their different forms haven’t been widely publicized. On top of that, Favas have a strong flavor that can be overpowering, and to some, hard to bear.

Now, bear with me here. If you know what form of Favas to get for which kind of dish, the confusion is almost gone. With the right recipe, the confusion evaporates further and their overpowering flavor is tamed. Thus… beloved cooks, Favas become what they must:
filling, rich, wholesome and deliciously intense.

Continue reading Fava Bean Soup: Time to go Mainstream!