- blanch the fava beans in boiling water for 2-3 min; transfer them immediately to an ice bath - drain the blanched beans and remove the outer skins - sauté leeks and garlic - transfer to a stock pot with the rest of the ingredients
– Bring the mixture to a boil, then reduce the heat to low. Simmer on low until the potatoes get tender - take the bay leaf out - blend until smooth - add the cream, garnish and enjoy
- with side of crusty bread - with side salad - topped with poached egg - garnish with crispy prosciutto, creamy feta and fresh herbs