This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Cream of Fava Bean Soup

1 pound frozen fava (broad) beans
salt
¼ to ½ cup heavy cream
chives, finely minced, for garnish

Shell fava beans by gently slicing down the middle and peeling off the outer shells.

In a medium saucepan, add ½ cup chicken broth and add the shelled beans. Cover, and cook over medium-high heat until beans are soft, about 10 minutes.

Use a handheld immersion blender to puree the beans until smooth, adding more stock if the mixture is too thick.

Turn to low heat, add salt to taste, and stir in the cream until thoroughly mixed. Spoon into bowls and garnish with minced chives.