Ingredients
- ½ pound / 250 g shelled fava beans (frozen are fine) 1 knob coconut oil or ghee
- 2 medium onions, chopped
- Fine sea salt
- 3 garlic cloves, chopped
- 3 cups / 675 ml vegetable broth
- ½ pound / 250 g shelled green peas (frozen are fine) 1 small bunch fresh tarragon, to taste
- 1 tablespoon freshly squeezed lemon juice
- ½ grated organic lemon zest
- Cold-pressed olive oil, for serving
How to Make It
- Fill a large bowl with water and ice cubes, and set it aside. Bring a large pot of salted water to a boil and add the fava beans. Boil for 2 minutes, remove them from the water, and transfer them to the ice bath. Once the beans have cooled, drain them and use your fingers to slip off the tough outer skin of the beans. Set the beans aside.
- Heat the coconut oil in a medium saucepan. Add the onions and a pinch of salt. Cook for 5 minutes, until the onions have softened. Add the garlic and stir, cooking 1 to 2 minutes.
- When the garlic and onions have softened, add the fava beans (reserving a few for garnish) and the vegetable broth. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes, until bright green.
- Carefully ladle the soup into a blender. Add half of the tarragon plus the lemon juice and zest. Blend on high speed until completely smooth. Season with more salt if needed, and add more tarragon if desired. Serve immediately, with a drizzle of olive oil and the reserved beans scattered over the top.