Fava Soup with Cured Pork

5 from 1 vote

This simple soup is a chic but cheap approach to the festive table. You can switch out the pork for grilled mushrooms to make it totally vegan or vegetarian, and you can spruce it up with a drizzling of truffle oil to give it some holiday flair.

5 from 1 vote

Fava Soup with Cured Pork

By Diane Kochilas

Prep Time 10

Cook Time 1 5

Servings

Aegean Islands, Beans & Pulses, Christmas, Greek – Inspired, One-Pot, Recipes, Soups, Vegetables

Prep Time 10

Cook Time 1 5

Servings

Aegean Islands, Beans & Pulses, Christmas, Greek – Inspired, One-Pot, Recipes, Soups, Vegetables

Ingredients

3 tbsp. Greek extra virgin olive oil
1 large onion finely chopped
1 pound/ ½ kilo yellow split peas
2 quarts/liters water or chicken stock
2 bay leaves
2 to 3 sprigs thyme
Salt and pepper to taste
Juice of ½ lemon
4 oz. cured Greek or other pork such as smoked bacon or pancetta OR 8 oz. grilled portobello or other mushrooms, cut into slivers
Thyme sprigs chives and/or pink peppercorns for garnish
Extra virgin olive oil or truffle oil for garnish

Instructions

In a large pot, heat olive oil over medium heat and sauté the onion until softened, about 8 – 10 minutes. Rinse the split peas in a sieve and add to the onion, stirring well to coat in the oil. Pour water or broth, or a combination of the two.
Bring to boil over high heat, reduce heat. Reduce heat and add the bay leaves, thyme, salt and pepper. Simmer until tender, about 50 minutes to 1 hour. Skim the foam off the surface as the soup simmers.
Transfer the soup to the bowl of a food processor, or, using an immersion blender, process the soup to a smooth puree. Test for salt and pepper and add if needed. Stir in lemon juice. Dilute the soup if necessary with additional water or stock, making sure to reheat as you stir.
To serve, ladle the soup into serving bowls and garnish with a few drops of truffle oil, pink peppercorns and a few pieces of cured pork.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Fava Soup with Cured Pork