This has been a good year for fava beans and we have really been enjoying them. This delicious soup is very health. The sweetness of the carrot cream is a tasty contrast to the savory bean soup.

Serving Size: 4

Ingredients:

For the soup:

• 1 1/2 lbs. fava bean pods (to yield 3/4 cup beans)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 potato, peeled, cut into 1/2-inch pieces
• 1 carrot, peeled, thinly sliced
• 2 cups vegetable bouillon
• 1 1/2 cups water
• 1/2 cup dry white wine
• 3 tablespoons chopped fresh parsley
• 3 tbs. soy yogurt

For the carrot cream

• 2 carrots, peeled, grated (about 3/4 cup)
• 3 tbs. soy yogurt
• 1 teaspoon corn syrup, maple syrup or sweetener
• pinch salt

Directions:

1. Cook fava beans in large pot of boiling salted water 5 minutes.
2. Drain. Cool.
3. Cut off tip of each pod and squeeze beans into medium bowl.
4. Peel skin from each bean (to yield about 3/4 cup beans).
5. Heat oil in large pot over medium heat. Add onion and sauté until tender.
6. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine.
7. Cover and simmer until vegetables are soft, about 10 minutes.
8. Cool slightly.
9. Stir in parsley.
10. Puree soup in blender.
11. Return to pot.
12. Stir in soy yogurt.
13. Season with salt and pepper.

For carrot cream:

1. Peel the carrots and grate.
2. Puree all ingredients in blender.
3. Transfer to bowl.
4. Chill at least 15 minutes before serving.

To serve:

1. Ladle the soup into bowls.
2. Top with dollop of carrot cream.

Notes:

Adapted from Bon Appetit, April 2002 issue