Preparation: 10 minutes
Cooking: 50 minutes
Servings: 4
INGREDIENTS:
- 3 1/2 oz. (100 g) yellow onions, chopped
- 1 lb. (500 g) fava beans, blanched and peeled if fresh, or frozen 1/3 cup plus 1 1/2 tbsp.
- (100 ml) extra-virgin olive oil
- 1 lb. (500 g) chicory
- 5 1/2 oz. (150 g) crumbled stale bread, or about 3 1/3 cups
- 6 1/3 cups (1.5 l) vegetable stock or store bought vegetable broth, heated until hot
- salt
INSTRUCTIONS:
- Heat a third of the olive oil in a pot until hot. Add the onions and cook lightly.
- Add the fava beans and let them cook for a few minutes; then add the hot broth. Season with salt and let the beans cook for 30 minutes until tender. Transfer to a blender and puree; the mixture will be thick.
- Bring a pot of well-salted water to a boil. Blanch the chicory. Heat another third of the oil in a skillet and saute the chicory until tender. Transfer to a plate. Heat the remaining oil in the skillet.
- Break up the bread and fry the crumbs in the remaining oil until crispy.
- Serve the chicory with the fava bean purée on the side and sprinkle the fried breadcrumbs on top.
