Fava Bean Soup With Parmesan Twists - cooking recipe

Ingredients

1 lb frozen fava beans
2 tsp vegetable or olive oil
1 None medium onion, chopped
2 cloves garlic, minced
1/4 tsp dried mint leaves
3 cups vegetable stock
3.5 oz frozen peas
8 slices white bread, crusts removed
1.5 oz Parmesan cheese, finely grated
1 tsp poppy seeds
2.5 oz feta cheese, crumbled
1 tbsp fresh flat-leaf parsley, finely chopped

Preparation

Blanch fava beans in boiling water for 2 mins. Run under cold water to cool, drain then peel.
Heat oil in a medium saucepan over low heat. Cook onion for 5 mins, or until soft. Add garlic and mint. Add stock, beans and peas. Bring to a boil, reduce heat and simmer, uncovered, for 3-4 mins. Let cool slightly. Puree until smooth then transfer to a clean pot and stir over low heat until hot.
Meanwhile, to make parmesan twists, preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Using a rolling pin, roll and flatten each slice of bread. Lightly coat with oil then sprinkle with Parmesan cheese. Roll up and secure with toothpicks. Place on prepared tray, lightly coat with oil and sprinkle with poppy seeds. Bake for 15 mins, or until golden brown. Remove toothpicks before serving.
To serve, ladle hot soup into bowls. Top with feta and sprinkle with parsley. Serve with parmesan twists.