Creamy Fava Bean Soup

Ingredients

• 1 1/2 Pounds Fava Bean Pods (to yield 3/4 cup beans)
• 2 Tablespoons Olive Oil
• 1/2 Onion, Finely Chopped
• 1 (8-ounce) Yukon Gold Potato, Peeled, Cut Into 1/2-inch Pieces
• 1/2 Medium Carrot, Peeled, Thinly Sliced
• 2 (14-ounce Cans) Vegetable or Chicken Broth
• 1 Cup Water
• 1/4 Cup Chopped Fresh Parsley
• 1/3 Cup Whipping Cream
• 1/2 Cup Whipping Cream
• 5 Tablespoons Basil Pesto
• Chopped Fresh Chives

Instructions

1. 1

   Cook shelled fava beans in large pot of...: Cook shelled fava beans in large pot of boiling salted water for 5 minutes, then drain.

2. 2

   Cool, then peel skin from each bean (to...: Cool, then peel skin from each bean (to yield about 3/4 cup beans).

3. 3

   Heat oil in large pot over medium heat,...: Heat oil in large pot over medium heat, then add onion and saute until tender, about 5 minutes.

4. 4

   Add beans, potato, carrot, broth, and water.

5. 5

   Cover and simmer until vegetables are soft, about...: Cover and simmer until vegetables are soft, about 15 minutes.

6. 6

   Cool slightly, then stir in parsley.

7. 7

   Working in batches, puree soup in blender, then...: Working in batches, puree soup in blender, then return to pot.

8. 8

   Stir in 1/3 cup cream and season with...: Stir in 1/3 cup cream and season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)

9. 9

   For the garnish:

10. 10

    Whip 1/2 cup cream until stiff peaks form,...: Whip 1/2 cup cream until stiff peaks form, then fold the basil into the cream and keep refrigerated until ready to use.

11. 11

    Bring soup to simmer, then ladle into bowls.

12. 12

    Top with dollop of basil cream and sprinkle...: Top with dollop of basil cream and sprinkle on some chopped fresh chives.