Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fresh fava beans - shelled, peeled

  2. 2 tablespoons 30ml Salt

  3. 5 Baguette or good French bread,

  4. 1" thick

  5. 3 Garlic cloves - peeled

  6. 1/4 cup 59ml Extra-virgin olive oil

  7. 4 tablespoons 60ml Sherry vinegar

  8. 1 cup 237ml Chicken stock - cool Salt - to taste Freshly-ground black pepper - to taste

  9. 1 Ripe cantaloupe

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 3 quarts water to boil in a 6-quart saucepan and add 2 tablespoons of salt. Add fava beans and cook until tender, 1 to 1 1/2 minutes. Drain favas and refresh in an ice bath. Remove crusts from bread and soak 2 minutes in water. Remove bread from water and press dry. Place bread, beans, garlic, olive oil and vinegar into a food processor and blend until smooth. With motor running, drizzle cool chicken stock into mixture in a thin stream. Season with salt and pepper and refrigerate. Cut melon in half and remove seeds. Using a melon baller, form entire melon into 1/2-inch balls. Pour cool soup into chilled bowls and garnish with melon balls. This recipe yields 4 servings.


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