Early summer offers so many different vegetables and herbs, and this soup is a great way to make use of them. Brief cooking of the beans and asparagus keeps the soup looking and tasting fresh.
Serves 4
9 oz (250 g) shelled fresh or frozen fava beans
4 tbsp (50 g) butter
41⁄2 oz (125 g) shallots, finely chopped
3 garlic cloves, finely chopped
1 large zucchini, about 7 oz (200 g)
7 oz (200 g) small new potatoes, such as baby reds, scrubbed, halved lengthways, and sliced thinly across
33⁄4 cups (900 ml) vegetable stock or chicken stock
41⁄2 oz (125 g) thin asparagus, sliced into 2in (5cm) lengths
salt and freshly ground black pepper
chopped fresh tarragon, to garnish
chopped fresh flat-leaf parsley, to garnish
1. Cook the fava beans in a small pan of simmering water for 3 minutes (or up to 5 minutes if using large, fresh beans), then drain and rinse under cold running water. Peel the beans and set aside (see Peel the beans).
2. Heat the butter in a large pan. Add the shallots and garlic and fry over low heat for about 10 minutes, stirring occasionally, until well softened but still quite pale. Meanwhile, grate the zucchini down its length to create long strands (see Grate the zucchini).
3. Add the potatoes to the pan and cook for 3–4 minutes, stirring often, without letting them brown. Increase the heat, then add in the grated zucchini and stir for about 1 minute to start to let it soften and take on the buttery juices. Pour in 3 cups (750 ml) of the stock and simmer for about 8 minutes or until the potatoes are tender.
4. Add the asparagus and the remaining stock, or less if you like a slightly thicker soup, then simmer for 2–3 minutes or until just tender. Stir in the peeled fava beans to warm them through. Season with salt and pepper.
5. Ladle the soup into wide, warmed bowls and serve sprinkled with tarragon and parsley.
SUMMER VEGETABLE SOUP
KEYS TO PERFECTION
Peel the beans
1 Very brief simmering ensures the fava beans retain their color and flavor. As soon as the beans are cooked, drain them in a sieve under cold running water. This will cool them quickly, making them easier to handle.
2 Squeeze one end of each bean so it pops out of its skin. Removing the skins from the shelled beans may seem rather labor-intensive, but it shows off their bright color and accentuates their tender texture.
Grate the zucchini
Grating the zucchini gives variety of texture. Run the zucchini down the coarse side of a box grater for long strands. Using the coarse side ensures the zucchini won’t disintegrate easily when added to the soup.