Recipe for creamy fava bean soup:
**saute about 12-15 fresh sage leaves, 2 onions and about 6-8 cloves of garlic in butter for about 5 minutes
**add about 4-6 cups shelled fava beans, 1 dried chipotle pepper, and 1 bay laurel leaf and saute for another 5 minutes
**add water to cover the beans and then some;
add a little molasses
**bring to a boil, then reduce heat and simmer for about 20 minutes
**remove the pepper and the bay laurel leaf and blend the soup
**add about 1.5 cups milk, salt and pepper to taste and warm on very low heat
We had this soup with rice, artichokes (some garden, some berkeley bowl), radishes, roasted garlic and roasted leeks.
