Pureed Fava Bean Soup

• 1 lb fresh fava beans (i'm sure you could use frozen, too)
• 1 tablespoon olive oil
• 1 small onion, sliced
• 3 cloves garlic, sliced
• 1 bay leaf
• 1 carrot, sliced
• 4 cups water
• salt and pepper

1. Boil the fava beans for about 5 minutes. Then put in cold water to cool.
2. Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
3. Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
4. Add the garlic and cook for about 30 seconds, or until fragrant.
5. Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
6. Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
7. Add the fava beans and cook another 5 minutes.
8. Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
9. Enjoy with some nice whole grain toast, or whatever suits you!

fava beans, olive oil, onion, garlic, bay leaf, carrot, water, salt

Taken from www.food.com/recipe/pureed-fava-bean-soup-433206 (may not work)