creamy fava bean purée with shaved pecorino toscano
crema di fave con scaglie di pecorino
TOTAL TIME: 40 minutes
MAKES: 4 servings
This soup gets its richness from a béchamel-style base. If Pecorino Toscano, a soft to semi-hard cheese that ranges from slightly tangy to nutty in flavor, is not available, opt for Grana Padana. Pecorino Romano, a bolder, more piquant cheese, is not a good substitute here.
Bring a medium saucepan of water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon
to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins.
Return beans to their cooking liquid and simmer until very tender, about 8 minutes. Drain beans, then set aside 1/3 cup. In a food processor purée remaining beans until smooth.
In a medium saucepan, heat 1 2/3 cups milk over medium-low heat (set aside remaining cup milk); bring just to a simmer and remove from heat. In large saucepan, melt butter over low heat. Add flour and cook, stirring constantly with
a wooden spoon, 2 minutes. Do not brown. Remove from heat.
Add about 2 tablespoons of the warm milk to flour mixture, stirring constantly until milk is incorporated. Repeat until about 1/2 cup of the milk has been added, incorporating between additions, then, in a slow and steady stream, whisk in remaining warm milk. Bring mixture to a gentle simmer and cook, stirring frequently, especially into edges of pan, until sauce is the consistency of thick cream, 5 to 8 minutes more.
Whisk in 1 teaspoon fine sea salt. Add remaining cup milk and bean purée; whisk to combine. Heat soup just to a simmer, then remove from heat (soup can be thinned, if desired, by adding more milk or water by the tablespoonful).
Divide soup among serving bowls. Drizzle with oil. Shave cheese over the top and sprinkle with reserved beans and pepper.
Photo by Ellen Silverman
Food styling by Maggie Ruggiero; prop styling by Amy Wilson
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