Chorba bel Foul, Algerian Fresh Fava Bean Soup, Potage de Fèves Fraîches

Ingredients:

Fresh fava beans
Feves fraiches

Fennel
Fenouil

Onions
Oignons

Extra virgin olive oil
Huile d'olive

Samna (clarified butter)

Beurre clarifie

Salt
Sel

What are the quantities? That depends on the size of the onion, the size of the fennel and the amount of fava beans you have. I used a medium sized onion, a big bulb of fennel and a large pile of fava beans.

Method:

1) Saute the onions in olive oil over medium heat untill translucent.

2) Add the sliced fennel, cover with water. Cook until the fennel is very soft. The fennel I used was big and tough, it took about 1 hour. (look at your food, taste your food, feel your food, smell your food while cooking)

3) Add the fava beans that have been cooked according these instructions. Season with salt and cook for about 10 minutes more.

4) Puree in a blender or food processor and pass through a sieve for a more refined texture. Or use a food mill. I made a pretty small batch and just mashed the soup with a fork.

Serve in a soup bowl with a drizzle of samna. Optional garnishes include garlic confit, fennel confit and fried onions. I will post methods for them later. If the fennel is very tender, you can shave or grate raw fennel as a garnish.Use some of the frond as well.

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