I found this beautiful soup in Fleur de safran: images et saveurs du Maroc by Jacqueline Cohen-Azuelos. Its lovely green color doesn’t fade in the cooking process because half of the fresh coriander is pureed uncooked. For a richer soup, use chicken broth instead of water. You may make this soup without the heart and gizzard garnish, but it is a lovely touch and provides an interesting textural contrast.
Blanch the fava beans in boiling water for 2 minutes. Rinse in cold water and pinch the beans from their skins. In a soup pot, combine the favas, peas, carrot, onion, celery, and half the fresh coriander. Add the water or broth. Bring to boil, reduce heat to a simmer, and cook, skimming if necessary, until the vegetables are tender, about 30 minutes. Add the salt and pepper. Puree the soup with the remaining fresh coriander and set aside.
In a medium sauté pan or skillet, heat the oil over medium-high heat and cook the hearts and gizzards until golden. Add the
To serve, add
© 2002 Joyce Goldstein. All rights reserved.