Bean Soup (Vellutata di Fave)
Instructions
Wash fish fillets, Pat dry and cut into small pieces.
Peel the potatoes, wash them and cut them into cubes; clean the leeks by depriving them of the roots, outer leaves and tough green stalks and cut them into rings.
To blanch the beans in boiling salted water, drain and remove the skin.
Put in a saucepan 3 tablespoons oil and dry leeks without letting them Brown; Add the beans and cook for 2-3 minutes mixing them with a wooden spoon; Add the diced potatoes and fry them briefly.
Pour 1 liter of vegetable stock, bring to a boil and cook the beans for 30-40 minutes, at moderate flame.
Remove the mixture from heat, hold aside a tbsp curd and pass the rest at the food mill passed in baking pan; Add the remaining vegetable broth, heat to gentle fire, add the cream and boil for 2-3 minutes.
Meanwhile, in a saucepan to heat the oil and Brown the remaining pieces of fish, seasoned with a pinch of salt and pepper, for 2-3 minutes making them Brown lightly.
Put the beans into soup plates and sprinkle the pieces of fish.
Ingredients and dosing for 4 persons
- 250 g of fave grainy
- 200 g of fish fillets
- 2 leeks
- 150 g of potatoes
- 125 cl of vegetable broth
- 20 cl of cream
- 5 tablespoons of olive oil extra virgin
- 1 pinch of salt
- 1 pinch of pepper