RACHEL’S NORTH AFRICAN PASSOVER FAVA BEAN SOUP
3 tablespoons olive oil
2 large leeks, white and pale green parts only, cleaned and sliced
1 large onion, chopped
2 large carrots, peeled and diced
4 stalks celery, chopped
2 medium turnips, peeled and diced
2 large potatoes, peeled and diced
2 cups frozen double-peeled fava beans
2 quarts water, vegetable stock or chicken stock
Salt and white pepper, to taste
1 teaspoon turmeric
1/2 cup fresh cilantro, minced
Heat oil over medium heat in heavy soup pot or Dutch oven.
Add leeks, onion, carrots and celery and cook until tender, about five minutes.
Add the turnips, potatoes, 1 1/2 cups fava beans and liquid and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes until vegetables are tender.
Purée soup with hand masher or immersion blender.
Add salt and pepper, turmeric, chopped cilantro and remaining fava beans.
Simmer over low heat for 30 minutes and stir often.
Garnish with cilantro and a drizzle of olive oil, if desired.
Makes about 12 servings.
