SERVES 6 – 8

This soup is, in effect, a fava vichyssoise—though it may also be served hot. The recipe is based on one that appears in Catalan Cuisine (Harvard Common Press, 1999), by former SAVEUR editor-in-chief Colman Andrews.

1 lb. shelled fresh young favas (about 3 1⁄2 cups) from
   about 4 1⁄2 lbs.
2 tbsp. butter
4 tbsp. olive oil
2 medium yellow onions, peeled and chopped
1 russet potato, peeled and thinly sliced
6 cups Chicken Stock, hot
1 cup heavy cream
Salt and freshly ground white pepper

1. Put favas and 4 cups cold water into a pot, bring to a boil, then simmer over medium heat until tender, 15–20 minutes. Drain favas and set aside.

2. Melt butter in 1 tbsp. of the oil in a heavy medium pot over medium heat. Add onions and cook until soft. Add potatoes, cooked favas, and remaining 3 tbsp. oil and stir well. Reduce heat to medium-low and cook for 5 minutes. Gradually add hot stock to pot, gently stirring as you do. Cook until potatoes are about to disintegrate, 45–50 minutes. Purée vegetables and stock together in a blender until smooth.

3. Transfer soup to a large bowl, cover, and refrigerate until cold. Whisk in cream and season to taste with salt and pepper. Serve soup garnished with a drizzle of heavy cream, if you like.