zuppa di fave fresche
for 6
3 kg fresh broad beans (podded weight 1.5 kg)
3 tablespoons olive oil
2 red onions, peeled and finely chopped
3 spring carrots, scrubbed and finely chopped
inner white heart of 1 head celery, finely chopped
2 young leeks, white parts only, finely sliced
2 garlic cloves, peeled and finely chopped
3 new potatoes, peeled and finely chopped
150 g pancetta, finely chopped
Maldon salt and freshly ground black pepper
500 ml chicken stock (see here)
extra virgin olive oil
freshly grated Parmesan
Heat the olive oil in a thick-bottomed saucepan and add the onion, carrot, celery and leek. Cook together until very soft, then add the garlic, potato and pancetta. When the garlic is soft and the pancetta translucent, add the broad beans and salt and pepper, and stir to combine. Bring the chicken stock to the boil and add just enough to cover the vegetables. Simmer for 20 minutes or more, depending on the size of the broad beans, adding more stock as necessary. The broad beans must be very tender. Check the seasoning.
Put half of the soup into a food processor and pulse-chop to a thick purée. Return to the bulk of the soup and stir, adding more chicken stock if necessary. The consistency should be very thick. Drizzle with extra virgin olive oil, and serve with a generous amount of grated Parmesan.