Shankbone and Fava Bean Soup - Traditional Passover Soup
DESCRIPTION
Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is made with fresh fava beans and shankbone meat that we enjoy as a first course of the Passover Seder meal. It is an authentic Moroccan dish that is a substantial soup made with a lot of lamb.
INGREDIENTS
- 1 lb shank bone meat
- 1 lb fresh fava beans (or frozen lima beans)
- 1 lb carrots
- 1 lb turnips
- 4 leeks
- 4 potatoes
- 2 quarts water
- 1/2 tsp saffron (crushed)
- 1 bunch cilantro (finely minced)
- salt (to taste)
- pepper (to taste)
- olive oil (to finish with a drizzle)
INSTRUCTIONS
- Peel, wash, and dice the carrots, turnips and leeks. Peel and wash the potatoes.
- In large pot, add all vegetables, meat, water and saffron. Cover and cook at medium heat for 1 hour.
- Remove the potatoes, mash them and place them back into soup. Add cilantro, salt and pepper, then cook covered on low heat for 15 minutes.
Notes
Pesach (Soupe Traditionnelle de Paque)
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