Photo: Iain Bagwell; Styling: Emma Star Jensen
YieldsServes 4 to 6 (makes 7 cups)
AuthorElaine Johnson,
To keep the color in this mild spring soup bright, use a deep green head of lettuce, cooking it only enough to wilt it, and peel favas shortly before using them.

How to Make It

Step 1
1

Cut ribs from lettuce and finely chop ribs and leaves separately. Set leaves aside.

Step 2
2

In a large pot, cook lettuce ribs, leeks, celery, chopped dill, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper with butter over medium heat, stirring occasionally, until very tender, about 15 minutes.

Step 3
3

Stir in broth, cover, and bring to a boil over high heat. Add lettuce leaves, reduce heat, and simmer just until lettuce is tender, 1 minute. Set aside 1 cup of mixture.

Step 4
4

Whirl soup in batches in a blender until very smooth, pouring into a bowl as blended. Return soup to pot and stir in reserved unblended soup and 1 1/2 cups fava beans. Heat, stirring, over medium heat until steaming.

Step 5
5

Ladle soup into bowls. Dollop a generous spoonful of crème fraîche into each. Garnish with remaining fava beans and dill leaves and sprinkle with pepper. Add more salt and crème fraîche if you like.

Step 6
6

How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.

Ingredients

 1 large head romaine lettuce (about 1 lb.)
 3 cups thinly sliced leeks (white and light green parts only), rinsed well
 1 large celery stalk, thinly sliced
 1 tablespoon chopped fresh dill, plus 3 tbsp. small dill leaves
  Zest of 1 lemon
  About 1/2 tsp. kosher salt
  About 1/4 tsp. pepper
 2 tablespoons butter
 1 qt. reduced-sodium chicken broth
 2 cups double-shelled fava beans (see "How to Double-Shell Favas," below), divided
  About 1/2 cup crème fraîche

Directions

Step 1
1

Cut ribs from lettuce and finely chop ribs and leaves separately. Set leaves aside.

Step 2
2

In a large pot, cook lettuce ribs, leeks, celery, chopped dill, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper with butter over medium heat, stirring occasionally, until very tender, about 15 minutes.

Step 3
3

Stir in broth, cover, and bring to a boil over high heat. Add lettuce leaves, reduce heat, and simmer just until lettuce is tender, 1 minute. Set aside 1 cup of mixture.

Step 4
4

Whirl soup in batches in a blender until very smooth, pouring into a bowl as blended. Return soup to pot and stir in reserved unblended soup and 1 1/2 cups fava beans. Heat, stirring, over medium heat until steaming.

Step 5
5

Ladle soup into bowls. Dollop a generous spoonful of crème fraîche into each. Garnish with remaining fava beans and dill leaves and sprinkle with pepper. Add more salt and crème fraîche if you like.

Step 6
6

How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.

Leek, Lettuce, and Fava Soup