• 3 cups shelled fresh fava beans
• 2 shallots, roughly chopped
• 2 tbsp softened butter
• 2 tsp fresh thyme leaves
• Salt and freshly ground pepper
• ⅔ cup heavy cream, lightly whipped
• 2 tbsp coarse bread crumbs, fried in butter until brown and crisp

Cook the beans and shallots in boiling water until tender. Drain well, then purée with the softened butter, thyme, and salt and pepper to taste. Fold in sufficient cream to give the desired consistency and reheat very gently.

Put the purée into a warmed serving dish and sprinkle over the fried bread crumbs.