Elegant Fava & Spinach Soup

Photo: Oana Silaghi-Bedikyan

Ingredients

Here is what you need ..

2 big glugs of olive oil- yes I said glugs, you know what I mean..

a generous knob of butter- yes I said knob, you know what I mean..

1 bunch of spring onions, finely chopped

2 pounds of fresh fava beans

1 spring potato, finely diced

1 liter of tasty vegetable stock

1 cup of cream or full fat milk

2 handfuls of baby spinach

1 handful of sorrel leaves- this is optional but so worth it

lot's of your favorite lovely goat's cheese

fragrant Tarragon to garnish

Preparation

Here is what to do ...

Pull lovely favas out of their pods. Then, in a pot, heat oil and butter together and add the spring onion. Once the onion has softened, add the potato and continue to sautee for two to three minutes. Then add the stock, salt and pepper, bring to a boil and reduce the heat to a simmer.

Cook for twenty minutes or until the beans are tender. Remove from the heat and add the young spinach and sorrel reserving a few beautiful leaves for garnish. Using an immersion blender (or a regular one) blend the soup until smooth but still slightly bumpy.

Plate, add the goats cheese, place under broil to melt slightly, remove, garnish with spinach, sorrel and tarragon and enjoy with crusty bread drizzled with olive oil.