Ingredients

• 1 kg fresh fava beans
• 1 piece onion
• 4 tbsp olive oil
• 1 kg vegetable broth
• 1 bunch fresh dill
• 10 piece fresh mint
• 2 tbsp lemon juice
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare fava beans

   Shell the fava beans and remove the tough outer skins by blanching in boiling water for 2-3 minutes, then immediately plunging into ice water. The skins should slip off easily when pinched. This removes bitterness and ensures a smooth texture. Do not skip this step or the soup will be grainy.

2. Sauté the onion

   Finely dice the onion into 5mm pieces. Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. The onion should not brown or it will add unwanted bitter flavors.

3. Cook the beans

   Add the peeled fava beans to the pot and stir for 2 minutes to coat with oil. Pour in the vegetable broth and bring to a boil over high heat. Reduce to medium-low heat and simmer for 15-20 minutes until beans are very tender and easily mashed with a fork. Do not overcook or beans will become mushy.

4. Add herbs

   Roughly chop the dill and mint leaves, discarding thick stems. Add herbs to the soup and cook over low heat for 3-4 minutes until wilted and fragrant. The herbs should retain their bright green color. Do not add herbs too early or they will lose their vibrant flavor.

5. Blend the soup

   Remove from heat and blend the soup until completely smooth using an immersion blender for 3-4 minutes. The consistency should be creamy but not thick like a puree. If too thick, add hot broth gradually. Do not blend while hot on the stove or it may splatter.

6. Season and serve

   Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning as needed. Reheat over low heat for 2-3 minutes if necessary, but do not boil. The soup should taste bright and balanced. Do not add lemon juice while cooking or it may curdle the soup.

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