Name: Fava bean soup (Sopa de habas)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 1½ teaspoons mild paprika; 4½ oz (125 g) dried chorizo, sliced thickly; Salt and white pepper; 1 large sprig fresh peppermint, or 1½ teaspoons dried; 1 orange, halved, one-half cut into pieces; 4¼ cups (1 liter) chicken stock; 1 cup (250 ml) extra virgin olive oil; 2½ cups (10 oz/280 g) shelled fava beans, from about 1¾ lb (750 g) pods; 1 medium onion, peeled and diced; 1 clove garlic, minced; 4½ oz (125 g) Serrano ham, cut into small pieces

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This filling soup is packed with the punchy flavors of chorizo and paprika, making it a substantial dinner dish. The creamy texture of the beans perfectly complements the sharp, salty chorizo, and jamón. It is better to use fresh beans, but frozen ones are acceptable alternatives.

Ingredients

2½ cups (10 oz/280 g) shelled fava beans, from about 1¾

Method

Bring a saucepan of water to a boil and blanch the beans for 1 to 2 minutes. Drain them, then tip them into a bowl of ice-cold water for 1 to 2 minutes to stop the cooking process. Gently squeeze the bright green beans out of their skins, then set aside.

Warm the oil in a large frying pan. Add the onion, garlic, salt, and pepper, stirring until soft but not colored, about 5 minutes. Tos

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