Fava bean soup with poached eggs

Macco di fave con no a in camicia

➤ SERVES 6 ➤ PREPARATION 30 minutes ➤ COOKING 30 minutes

Macco is an ancient fava bean soup that is both earthy and bright tasting of all that is fresh and green, and traditionally served for the feast of Saint Joseph on March 19, which generally falls in Lent. one red onion, peeled and finally chopped 120ml olive oil, plus more for drizzling 800g shelled, blanched and peeled fava beans 200g wild fennel (optional), chopped one bay leaf fine sea salt 1 litre hot water 6 large free-range eggs freshly ground black pepper

In a large pot, cook the onion in the olive oil over medium heat until very light golden, 2-3 minutes. Add the peeled fava beans (see Tip) and stir to coat them thoroughly in oil. Mix in the wild fennel (if using), bay leaf and a big pinch of salt.

Pour in the hot water and bring to the boil, then reduce the heat and simmer gently partially covered until the fava beans break down into a chunky purée, 20-25 minutes.

Use a handheld blender to purée the soup. If the soup is thicker than you’d like, thin it with a little hot water. Season with more salt to taste. Keep covered over a very low heat and stir occasionally.

To poach the eggs, bring a small saucepan of water to a simmer. Line a plate with paper towels. Crack and egg into a small cup. Use a spoon to gently swell the water in the soft spoon to create a little whirlpool. Lower the cup with the egg into the centre of the whirlpool, then swiftly lift out the cup, leaving the egg behind. Give the water another stir to encourage the egg white to stay close to the yolk.

Simmer until the white is set but the yolk is still runny, 2-3 minutes. Use a slotted spoon to transfer the egg to the prepared plate. Repeat with the remaining eggs.

Serve each bowl of soup topped with a poached egg, a drizzle of olive oil and a sprinkle of freshly ground black pepper.

TIP If you buy fresh favas in their pods, they will need to be shelled and peeled. To make it easier to peel them, they should first be lightly blanched. Bring a pot of water to a boil. Add the beans to the boiling water and cook until they turn bright green and look loose in their skins, about 2 minutes. Drain. When the favas are cool enough to handle, peel and discard the skins. TIP The soup can be made three days ahead, cooked, cooled completely and refrigerated. It will thicken as it sits. Reheat gently over a medium-low heat, adding water as needed to thin it.

A acc is t di a y serv d f the feas S int J eph