Creamy Fava Soup (LiLi)
•16 oz dried peeled Fava Beans
•1 Yellow Onion Finely Diced
•Obìa Extra Virgin Olive Oil
•2 Cloves Garlic Crushed
•1 Bay Leaf
•1 Bouillon Cube (or Broth)
•5 tbsp fine semola flour
•Salt & Pepper to Taste
Rinse and soak the fava beans overnight (or at least 12 hours)
Finely dice onions and crush the garlic cloves. In a medium pot, heat up 2-3 tbsp of EVOO (Extra Virgin Olive Oil) over medium heat.
Sauté onion until transluscent. Add garlic.
Drain the fava beans and add to the pot, stirring well to cover them in the olive oil and mix with the onions.
Add enough water + boullion cube (or broth) to cover about 1 inch above the fava beans.
Let simmer for 40 minutes, stirring occasionally and adding water as needed.
Slowly stir in semola flour 1 tbsp at a time until thickened. Salt and pepper to taste. Finish with a drizzle of extra virgin olive oil and serve with toasted sourdough bread.