Foie Gras Soup with Carrots & Fava Beans refined and elegant

1 In a pot, melt the butter then add your carrot cubes and your sliced onion, salt then slowly covered let them sweat for 10 minutes.

2 Add 2.1 qt (2 liters) of water (mineral water if you can) bring to a boil add your tea ball your teaspoons of ras el hanout and your small plombs salt a little then let cook at a gentle boil for 20 minutes turn off the heat then add your fava beans, cover and let this infuse for 15 minutes.

3 Test your seasoning then remove your tea ball, serve in a soup tureen with a little fresh mint or coriander or savory chopped.
This recipe can also be served cold during the heat of summer.
* The carrots from Créances in the English Channel are certainly among the best in France they grow near the sea in sandy soil called "mielles"