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    Home / Recipes / Dinners

    Lemony Fresh Fava Bean Soup

    Modified: Feb 24, 2025 · Published: April 16, 2015 by Sarah Menanix · This post may contain affiliate links

    5 from 1 review

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    Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil

    Today's soup comes inspired from a similar starter that mom and I split at Rivoli last Thursday while celebrating finally submitting a full first draft of my dissertation to my advisor (!!). With two of my favorite spring crops - fava beans and english peas - this soup tastes like springtime in a bowl.

    There's something therapeutic about shelling fava beans. First you pull the seeds from their cushioned velvety pod, and after a quick blanch, pop the bright green bean out of its papery skin. When cooked up and puréed, fava beans mimic a creamy butter sauce in flavor and texture.

    Swirled with a bright lemon crème fraîche and drizzled with an herby thyme-infused olive oil, this soup is creamy, rich, and refreshing all in one bowl. I love to serve it with my fluffy gluten-free focaccia bread, that soaks up the wonderful fresh flavors when dipped into the soup. This warm bowl of springtime legumes and fresh herbs bridges the gap between winter and spring as the sun peeks out to melt the snow for the rest of the country.

    Fava Beans

    Thyme Olive Oil

    Back when we were rolling crackers the size of our heads, Phi told me in a very convincing way that the dainty white flowers in my yard were edible and picked a few for me to try first - "Truuuuust me." Heck, the deer have been enjoying the flowers all spring, so they're probably safe, right? I didn't hallucinate (darn), and with that (along with some serious internet research on foraging weeds because I'm definitely not as easy-breezy as I pretend), my soup got decked out with weeds wild onion flower pretties.

    While they taste faintly like chives, they're really just for looks guys. Soup jewelry. They won't make or break the flavor not one bit, but if you've also got wild onion flowers taking over your backyard, then by all means, dress up your soup.

    I knew the oxalis sour grass was safe to gnaw on and have considered turning it into pesto, but wondered if I need also include an open invitation to come pick my weeds for your dinner in the recipe notes (anyone else have this yellow flowered clover taking over their yard?). So that's on hold for now.

    Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil

    Fava Bean Soup with Thyme Olive Oil & Lemon Crème Fraîche

    Recipe

    Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil

    Lemony Fresh Fava Bean Soup

    yields: 4 servings
    This subtly creamy, rich fresh fava bean soup is bright and flavorful, swirled with a lemon crème fraîche on top. Potatoes and peas balance the flavors and give it great texture, along with fresh herbs.
    5 from 1 review
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    Ingredients

    Fava Bean Soup
    • 3 tablespoons unsalted butter
    • ½ cup chopped shallot from 1 large or 2 small shallots
    • 2¼ cups shelled and peeled fava beans from 3.5 lbs fava beans in pods, Or 2¼ cups frozen peeled fava beans - available at Trader Joe's. See instructions below on how to shell and peel the beans.
    • ½ cup shelled English peas from ⅓ lb English peas in pods
    • ½ lb new potatoes, peeled and chopped into 1-inch pieces (any small firm potatoes will do!)
    • 3 cups chicken or vegetable broth
    • 4 sprigs fresh thyme
    • ½ cup milk
    • ¼ cup cream
    • 2 tablespoons freshly grated parmesan cheese
    • 1 teaspoon freshly squeezed lemon juice
    • ¼-½ teaspoon kosher salt, to taste
    Thyme Olive Oil
    • ¼ cup extra virgin olive oil
    • 4 sprigs fresh thyme
    Lemon Crème Fraîche
    • ¼ cup crème fraîche
    • 4 teaspoons freshly squeezed lemon juice
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    INSTRUCTIONS

    • Bring a medium pot of water to boil over medium heat. Meanwhile prepare a large bowl of ice water. Remove the fava bean seeds from the pods by splitting the pods open. Blanch the fava bean seeds in boiling water for 2 minutes. Remove the beans with a slotted spoon and transfer the beans to the ice water to cool. Once the beans are cool enough to touch, gently peel off the papery thin green skin, reserving only the bright green fava bean inside.
    • Prepare the thyme-infused olive oil. Bring the olive oil and 4 sprigs of fresh thyme to simmer in a small pot. Remove from heat and let cool to room temperature while you prepare the soup.
    • Melt the butter in a medium heavy-bottomed pot over medium heat. Add chopped shallots and cook, stirring occasionally for 4-5 minutes until translucent and fragrant.
    • Add the shelled fava beans, shelled english peas, chopped potatoes, chicken or vegetable broth, and 4 fresh sprigs of thyme to the pot. Cook, uncovered, stirring occasionally, until potatoes are tender when pierced with a fork, about 15 - 20 minutes.
    • Meanwhile prepare the lemon crème fraîche. Whisk the crème fraîche and lemon juice until smooth and creamy. Set aside while you finish the soup.
    • When the soup is ready, remove thyme sprigs. Transfer the soup to a blender or food processor and purée until smooth. Alternatively, use an immersion blender.
    • Pour the soup back into the pot over medium low heat and add the milk, cream, parmesan cheese, and lemon juice. Stir to combine until the cheese is fully melted. Season with salt to taste.
    • Ladle the soup into bowls, swirl a small dollop of lemon crème fraîche into the middle, and drizzle with thyme-infused olive oil. Serve and enjoy!
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    50 Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Joy -

      May 30, 2020 at 2:47 pm

      “Soup jewelry”
      I loved that so much ????

      Reply
    2. Carla (@charliesue) -

      April 24, 2015 at 1:45 pm

      I ATE THIS AND IT WAS SO GOOD AND EVERYONE SHOULD MAKE IT RIGHT THIS SECOND.

      #notspam #justexcited

      Reply
      • Sarah Menanix -

        April 30, 2015 at 10:02 pm

        Awwww - thanks boo!

        Reply
    3. Jessica -

      April 22, 2015 at 8:55 pm

      A) That is hysterical about the cumin. Let's really over-think things here shall we?! Who wrote that and why should we obey her/him? Isn't blogging the final frontier?
      B) So exciting to see what you did with the oxalis of which my backyard is still overflowing with. I should obviously make a lot a lot of soup to take advantage of it before it all dies. And cocktails. Mmm... soup and cocktails...
      C) Beautiful photographs as always but seriously these are sooooo gorgeous... the garnish and the oil and the creme fresh and the composition and the coloring OMG. You are killlllling it!!!!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:09 pm

        A) Haha right?!
        B) I still haven't done anything with the oxalis - eeeep! The deer really are mowing it down back there too!
        C) Thank you so so much!! This is the highest compliment from you, my friend!! <3 <3

        Reply
    4. Amy @ Thoroughly Nourished Life -

      April 21, 2015 at 4:06 pm

      Congratulations on submitting your first draft! So exciting!
      This soup sounds perfect for spring time, and even though we are just in the start of autumn, I know that it would be perfectly welcome on my dinner table any time. It's just so pretty too!
      I think the local council near my parent's house has planted something similar to your wild onions on the verge of the roads. There is always a slight oniony smell when I walk past. Although seeing what my dog does to those wild onions means I definitely won't be garnishing anything with them....

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:08 pm

        Thank you Amy! Bahaha - definitely wouldn't eat those wild onions either;)

        Reply
    5. Joy | The Joyful Foodie -

      April 20, 2015 at 1:16 pm

      Wait, those clovers with the yellow flowers are edible, too?? My parents backyard has tons of them. I may just have to raid their backyard to try them.

      This soup is gorgeous! I love the flavor combo you have going here with the lemon and thyme. So perfectly Spring!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:07 pm

        Yes!! Although I've read mixed reviews about not eating TOO many of them, but what constitutes "too many" is unclear...But they're perfect for garnish!

        Thank you so much, Joy!

        Reply
    6. Phi -

      April 19, 2015 at 10:03 pm

      can I come get the rest of your weeds?!?

      Reply
      • Sarah Menanix -

        April 19, 2015 at 11:40 pm

        Come on over, lady! They're yours for the picking:)

        Reply
    7. Laura (Blogging Over Thyme) -

      April 18, 2015 at 4:40 am

      This is so gorgeous!!!! And your photographs are stunning. I need a big batch of this today, even though its currently 85 degrees in my apartment and I'm sweating to death ;)

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:02 pm

        Oh gosh! 85?!?! How is that even possible?! I actually think this soup is best eaten just lightly warmed or at room temperature so it's perfect for a hot day too:) Also - thank you so much, Laura!

        Reply
    8. Agnes {Cashew Kitchen} -

      April 18, 2015 at 3:40 am

      Woow that soup is really perfectly styled! And it's hard, with soup. My topping always sinks before I get a chance to take a pic of it hehe :)
      It also obviously sounds delicious! Nomnom!

      Wish you a lovely Saturday!
      Agnes

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:01 pm

        Aw - that's so sweet of you! Thank you! The fava beans really helped on this one because they make the soup extra thick and creamy so they hold up the toppings:)

        Reply
    9. Alanna -

      April 17, 2015 at 9:28 pm

      Ahhhhhh so pretty Sarah!! <3

      Reply
      • Sarah Menanix -

        April 23, 2015 at 11:00 pm

        Thanks lady! :*

        Reply
    10. Thalia @ butter and brioche -

      April 17, 2015 at 7:35 pm

      I've never tried a fava bean soup before (or fava beans for that matter) but this soup looks so delicious and I love the beautiful creme fraiche swirl going. There's nothing I wouldn't give for a bowl of this soup right now Sarah!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:58 pm

        Aw - I wish I could mail it to you!

        Reply
    11. Alison @Food by Mars -

      April 17, 2015 at 7:30 pm

      How lovely! I've been non stop with soups lately so this is easy on the eyes... ;)

      Reply
    12. Tessa@TessaDomesticDiva -

      April 17, 2015 at 6:33 pm

      I have never had fava beans...seems unlikely considering all the obscure foods I cook with regularly! I had to laugh about cumin being called "obscure! What a joke!! Your soup looks beautiful!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:55 pm

        Thanks Tessa! It was too funny that cumin was considered obscure - it's like the most popular kid on the spice rack!

        Reply
    13. Sarah -

      April 17, 2015 at 5:20 pm

      If I were to use the frozen peeled fava beans from Trader Joe's - which who am I kidding, I will. It's an easy way :) what should I do to those prior to putting in the pot with the other ingredients?

      Reply
      • Sarah Menanix -

        April 17, 2015 at 5:57 pm

        I haven't actually used Trader Joe's fava beans, but from what I can tell online, it looks like they have been shelled from their pod, but they need to be blanched and the papery skin peeled off. You might be able to find frozen shelled and peeled fava beans at your major supermarket too - they're also called "broad beans" and if you can find those, they're ready to go and you'll start at step #2!

        Reply
        • Sarah -

          April 17, 2015 at 6:32 pm

          Thanks Sarah! :)

          Reply
    14. Pang -

      April 17, 2015 at 4:19 pm

      Ok, who said it's too warm for soup, I don't think so, esp. this gorgeous soup :)

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:55 pm

        You spoke and the weather gods listened - it was chilly over here this week! Also - Thanks, Pang!! <3

        Reply
    15. ellie | fit for the soul -

      April 17, 2015 at 1:45 pm

      This belongs on my pinboard. Too beautifulllllll and scrumptious! I love bean-y soups and this one sounds nothing short of amazing and even looks professional. And about the meyer lemon tree...tsk tsk, that whole time you didn't even know you were more blessed than the rest of the US population. ^_~

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:54 pm

        Aww - thank you so much, Ellie! I wish I could give you a bucket of meyer lemons to take home and make something beautiful with!

        Reply
    16. Marissa -

      April 17, 2015 at 12:47 pm

      geez, where to begin? Congrats on the dissertation! Fresh fava beans are heavenly and heavenly is just how I'd describe this soup of yours. I'm jealous of your Meyer lemon tree and I'm smitten with those wild onion blossoms! I love chive blossoms, but hadn't considered that onions might have them too. Great post, Sarah!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:54 pm

        Thanks so much for the congratulations and the sweet words about my soup, Marissa! If only you lived closer I'd let you come pick meyer lemons and onion blossoms all day long:)

        Reply
    17. Lisa @ Healthy Nibbles & Bits -

      April 17, 2015 at 11:47 am

      Hah! I think I know exactly which recipe development instructions you're talking about ;) I was plenty surprised by that too!

      You know, I've been eyeing those fava beans at my farmers market for a long time now, but I wasn't quite sure what to do with them. I had though about making a dip with them. But after seeing this soup, I might have to put it to the top of my "to try" list! And YAYAYAY for submitting your draft!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:47 pm

        Haha - I'm so glad someone knew what I was referring to and TOTALLY thought that was silly too;) You should pick up the fava beans - if ever a vegetable could taste like cheese, this is it!

        Reply
    18. Katie @ Produce On Parade -

      April 17, 2015 at 9:00 am

      Okay, firstly..this is the most beautiful soup I have ever seen. Holy smokes. Cumin?! OMG, that is too funny. Cumin is like..errrywhere! Also, soup jewelry is the most fabulous thing I have ever heard of and I love it. I can't wait to forage up here in Alaska soon...ish. I love getting the bluebells and throwing them into salad!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:44 pm

        AHHH - thank you so much Katie! This is such a huge compliment coming from you - your soups are always GORGEOUS. Also - right?! Cumin is like the most common spice there is. Can't wait to see all your recipes with foraged flowers!

        Reply
    19. Christine // my natural kitchen -

      April 17, 2015 at 8:50 am

      This soup is super pretty! I adore eating flowers and those pretty weeds make me wish I had more growing in our backyard (and a friend who could identify what is okay to eat!) ... we have a few dandilions and a ton of that creeping grass that I can't remember the name of but definitely doesn't make the cut for garnishing soup. This sounds so perfect for Spring though, I can't wait till fava beans and peas show up at my farmer's market!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:43 pm

        Definitely couldn't do it without Phi! I'd be too afraid to poison myself. I've seen different recipes with dandelions in them - mmm - I bet you could make something tasty with those!!

        Reply
    20. suki -

      April 17, 2015 at 7:52 am

      I wouldn't dare pick the weeds in my backyard for consumption, though at one point, we did have fennel growing back there. The backyard has since been converted into my dog's bathroom. :P So definitely not noshing on those weeds (if any do pop up).

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:35 pm

        Haha - then I DEFINITELY wouldn't eat the weeds in your backyard;)

        Reply
    21. Veronica -

      April 17, 2015 at 7:39 am

      Your photographs are gorgeous! What a beautiful recipe! Thank you for sharing your wonderful adventures in cooking! You inspire us all!

      Reply
    22. Natalie @ Tastes Lovely -

      April 17, 2015 at 6:53 am

      Congrats on submitting your fist draft! That is so exciting Sarah! Bet you were celebrating that huge accomplishment. One step closer to completion! And this soup is just beautiful. Wish I had such "gorgeous" weeds as you do. And soup jewelry, I love that!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:34 pm

        Awww - thanks! I'm working through the revisions now and it feels so close yet so far away! Time is flying by though - eeek!

        Reply
    23. Jen @ Baked by an Introvert -

      April 17, 2015 at 6:37 am

      Your photos are always so jaw dropping gorgeous. Can I get some photography lessons from you? ;-) This soup sounds amazing by the way!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:34 pm

        Oh my gosh- you're making me blush, Jen! Thank you so much:)

        Reply
    24. Liz @ Floating Kitchen -

      April 17, 2015 at 6:31 am

      I'm all for back yard foraging! Bring it on! This soup is just so gorgeous. The color is FAB. Have a great weekend, girlfriend!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:32 pm

        Thanks Liz! Something about bright green really screams springtime, right? I hope you're enjoying the spring weather too:)

        Reply
    25. Kristi @ Inspiration Kitchen -

      April 17, 2015 at 5:37 am

      This is gorgeous looking soup Sarah! Wow, you did a beautiful job photographing it, and I'll bet it tastes amazing. Pinned!

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:31 pm

        Thanks so much Kristi! And thanks for sharing too:*

        Reply
    26. Tessa | Salted Plains -

      April 17, 2015 at 5:27 am

      I can just imagine how good the lemon creme fraiche and thyme olive oil taste with this soup. Such a pretty green! I am so glad you survived your weed-eating experience! ;)

      Reply
      • Sarah Menanix -

        April 23, 2015 at 10:23 pm

        Thanks Tessa! I want to put thyme olive oil on everything now!

        Reply

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