|Thai Kitchen Coconut Curry and Fava Bean Soup|
|Fava beans, fresh||2 kg|
|Yellow Onion, diced||1 each|
|Extra virgin olive oil||30 mL|
|White wine||50 mL|
|Garlic cloves, slivered||2 each|
|Thai Kitchen Green Curry Paste||2 tbsp|
|Yellow potato, peeled and diced||1 each|
|Thai Kitchen Coconut Milk||1 L|
|Club House Oregano Ground||1/2 tsp|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Canola oil||30 mL|
|Crème fraiche||200 mL|
|Nutmeg, whole and grated||1 each|
This recipe was created for Club House for Chefs by: Spencer Thompson, Executive Chef of The Marc in Edmonton.
For the Thai Kitchen Coconut Curry & Fava Bean Soup: Shell fava beans, discarding the exteriors then blanch the fava pods in boiling, salted water. Shock beans in an ice bath. Peel each fava bean from the pod, by tearing one end and squeezing the bean out. Heat an appropriate sized pot, sauté the onion and garlic until translucent in the olive oil. Add the Thai Kitchen Green Curry Paste and Club House Oregano Ground and cook for thirty seconds, while stirring until it’s very fragrant. Add the white wine, then stir in the Thai Kitchen Coconut Milk and diced potato. Cook until the potato is tender, seasoning as you go with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground as needed. Add the fresh fava beans and cook for another three minutes. Transfer the soup to a blender and puree until it’s very smooth. Adjust seasoning with Club House Sea Salt, French Mediterranean and Club House Black Pepper.
For Serving: Pour soup into bowls. Garnish with a dollop of crème fraiche and drizzle with Canola Oli and grated nutmeg.