Soups & Stews
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).