Potage aux Fèves Fraîches

Fresh Fava Soup

Cook 1 pound (500 g) of freshly hulled fava or broad beans, 4 ounces (125 g) of chopped lean bacon, and one sprig of savory in 2 quarts (2 litres) of water for about one hour. Strain through a fine sieve, add some butter and serve with toasted croutons. This recipe will serve four.

Find this recipe and more in Ma Gastronomie, by Fernand Point, The Rookery Press, 2008.