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Before you jump to Thick and Creamy Fava Bean Potage Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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Be aware that fish is just about the healthiest food you can eat. You’re probably already aware of this because your doctor has instructed you to eat some fish two times or threee times every week. This is particularly true if you’ve got heart problems or if your heart is unhealthy. Be aware that fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to eat fish at least two times every week.
There are lots of foods you will find that that are good for your body. The truth is that all the foods that we’ve talked about here can help your body in many ways. They are particularly wonderful, however, for helping you keep your heart healthy. Try incorporating these healthy foods in your diet every day. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to thick and creamy fava bean potage soup recipe. To cook thick and creamy fava bean potage soup you only need 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Thick and Creamy Fava Bean Potage Soup:
- Get 100 grams Fava beans (boiled with salt, and inside skin peeled)
- You need 100 grams New Onions (or regular onions)
- Take 1 small clove Garlic
- Take 10 grams Butter
- Prepare 1 tsp Olive oil
- Provide 1 tsp ●Sugar
- Provide 1 block Maggi Bouillon
- Prepare 200 ml ●Water
- Use 100 ml Milk
- Prepare 1 Salt
- Take 1 Rough ground black pepper
Instructions to make Thick and Creamy Fava Bean Potage Soup:
- Preparation: Take the fava beans out of the pod and boil for about 3 minutes with salt. Take the thin skin off. Slice the onions and garlic thinly.
- Add the butter, olive oil, and garlic to a pot. Make sure not to burn the garlic. Cook until fragrant.
- Add the fava beans and onion, and cook until the onions are clear and softened. Make sure not to burn them.
- Add the sugar, bouillon, and water. Put on low heat when it comes to a boil, and simmer for 3~5 minutes until the bouillon dissolves.
- Turn the heat off, add the milk and stir. Put it into a blender and blend until smooth.
- Put it back into the pot. Making sure not to burn it, warm the soup and season with salt if necessary.
- Plate the soup, and garnish with black pepper. The soup is ready.
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