Recipe: Soup of plombs carrots and fava beans

Name: Soupe de plombs carottes et fèvettes
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 portions
Ingredients: 200 g de plombs(petites pâtes de blé dur rondes); 300 g de carottes (mielles* de Créances si vous trouvez) épluchées et taillées en petits cubes; 1 oignon ciselé finement; 50 g fèves des marais crues épluchées(érobées 2fois); 30 g de beurre1/2 sel; dans une boule a thé: 2feuilles de laurier un peu de fleur de thym de la sarriette et 12 grains de coriandre); 1 cuiller a café de ras el hanout jaune; 1cuiller de ras el hanout rouge; sel

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

200 g of plombs (small round durum wheat pasta)
300 g of carrots (mielles* from Créances if you can find them) peeled and cut into small cubes
1 onion finely sliced
50 g raw marsh fava beans peeled (blanched 2 times)
30 g of salted butter
in a tea ball: 2 bay leaves a little thyme flowers savory and 12 coriander seeds)
1 teaspoon of yellow ras el hanout
1 teaspoon of red ras el hanout
salt

Step-by-step directions

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 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"

Soupes Carottes de créances Plombs