Fava Bean and Olive Soup

By Maverick19

This soup also has an aioli that you will make, which will be stirred into the soup just before serving.

Ingredients

• AIOLI:
• 1 cup fava beans, (dried broad beans), soaked and drained
• 1 medium sized potato
• 1 leek, thinly sliced
• 1 cup pitted black olives
• 1 red onion, chopped
• 2 cloves garlic, finely chopped
• 2 sprigs fresh thyme
• 4 cups vegetable or chicken stock
• salt and ground black pepper
• 2 cloves garlic
• salt
• 2 egg yolks (find the freshest eggs that you can)
• 1-1/2 cups olive oil
• a little lemon juice

Preparation

Step 1

1. Put ALL of the ingredients in a large pot and bring gently to a boil. Cover and simmer for 1 hour, or until the beans are tender. Blend to a coarse puree (sieve before serving to remove the fibrous bean skins), and return to pot to reheat.
2. To make the aioli, crush the garlic with a little salt, using a pestle and mortar, then add the egg yolks and combine. Add the oil very gradually, whisking all the time, until thickened. Add lemon juice to taste.
3. Just before serving, stir in 2-3 Tbsp of aioli into the soup. Serve with toasted rustic-style bread on the side.