This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers’ market. You can make a quick vegetable stock with the trimmings while you’re prepping the ingredients.
Ingredients
- 1 pound spring onions
- 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
- 1 garlic clove, minced
- 1 ½ quarts vegetable stock or chicken stock
- A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
- ½ cup barley
- Salt and freshly ground pepper
- 1 pound fava beans, shelled and skinned
- 1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
- Rounds of baguette or slices of country bread, topped with Gruyère or Parmesan, then toasted until the cheese melts
- Nutritional Information
Nutritional analysis per serving (4 servings)
442 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 15 grams dietary fiber; 19 grams sugars; 23 grams protein; 18 milligrams cholesterol; 636 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown. Add a pinch of salt, the stock and the bouquet garni. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. Taste and adjust salt. Add freshly ground pepper.
- Remove the bouquet garni and discard. Add the fava beans and continue to simmer for 5 to 8 minutes more. Stir in the herbs. Serve, topping each bowl with the cheese croutons.
- Advance preparation: The soup can be made through Step 2 several hours before serving. The barley will continue to swell, so you may want to add more stock when you serve it.
1 hour 20 minutes
Dining and Cooking