Bean Soup, Green

Ingredients

• 4 cups Fresh broad beans (fava beans), shelled (Approximately 1 quart as per original text)
• 1.5 liters Vegetable or Chicken Stock (Adjust quantity for desired thickness)
• 1 medium Onion, peeled and quartered
• 1 medium Carrot, peeled and roughly chopped
• 1 stalk Celery stalk, roughly chopped
• 1 cup Fresh spinach leaves (Used to make the 'spinach extract' for coloring)
• 1 tbsp Butter
• 1 tsp Powdered sugar
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White or Black Pepper

Instructions

1. 1Place the shelled broad beans, onion, carrot, and celery in a large pot. Pour in enough stock (or water) to cover the vegetables well. Bring to a boil, then reduce heat and simmer until the beans are very tender.
2. 2While the beans simmer, prepare the coloring. Blanch the fresh spinach leaves in boiling water for 30 seconds, then shock in cold water. Blend the spinach with a splash of water until smooth to create a green extract.
3. 3Strain the vegetables, reserving the cooking liquid. Discard the carrot, onion, and celery (to preserve the green color). Remove the outer skins from the broad beans (double shelling) to ensure a smooth texture. Rub the skinned beans through a wire sieve or blend them into a smooth puree.
4. 4Return the bean puree to the pot. Gradually whisk in the reserved cooking stock until the desired consistency (thick or thin) is reached. Stir in the spinach extract to achieve a bright green color. Add the butter, powdered sugar, salt, and pepper. Heat gently until the butter is melted and the soup is hot.