Recipe by NYT Martha Rose Shulman

2 cups fresh Fava Beans, double peeled

2 TB Extra Virgin Olive Oil

2 Leeks, white and light green parts only, cleaned and sliced

1 large Onion, chopped

2 medium or large Carrots, peeled and diced

1 stalk Celery, chopped

2 medium turnips, peeled and diced

1 small Potato, (about 4 oz), peeled and diced

2 quarts Water, Vegetable Stock or Chicken Stock

Salt to taste

A Bouquet Garni made with a couple of sprigs of Parsley, 

A Bay Leaf and several sprigs of Cilantro

1/2 tsp ground White Pepper

1/2 tsp Turmeric

Skin the fresh favas. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes (have a bowl for the shelled favas close at hand and this will not take very long). Heat 1 TB of the olive oil over medium heat in the a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni. Puree the soup using a hand blender, a food mill, or working in batches in a blender (make sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes).  Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.