Preparation
Sauté the chopped onions, leeks, and roughly cubed potatoes in butter until softened.
Add the fava beans and water, then simmer gently for 2 to 2.5 hours.
Add the cornettes (small Swiss pasta) and cook for another 10 min. Stir in the cream at the end — do not bring the soup back to a boil after adding it.
Pour the hot soup over grated Gruyère AOP and garnish with chopped chives or parsley.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 6 people
Preparation : 20 min
Cooking : approx. 160 min
Ingredients and products
- 200 g onions
- 400 g leeks
- 6 potatoes
- 200 g fava beans
- 40 g butter
- 100 g cornettes (or other small pasta)
- 1 liter milk
- 1.5 liters water
- 5 dl cream
- 200 g grated Gruyère AOP
- Salt and pepper
- Chives or parsley for garnish
