Traditional Louvana Soup
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INGREDIENTS
- 1 ½ cups (340g) louvana (cracked fava/split peas)
- 3 liters water
- 2/3 cup (150g) glazed rice
- 1 vegetable stock cube
- 2 teaspoons (16g) salt
- 2/3 cup (170ml) citron juice (or pomelo/grapefruit juice)
- 1/3 cup (85ml) lemon juice
- 2/3 cup (170ml) olive oil
- 2/3 cup (180g) onion, grated coarsely or finely chopped
METHOD
- Clean the louvana, removing any small stones or other legumes. Rinse it well. Place it in a pot and add 8 cups of hot water. Bring it to a boil and skim off any foam.
- Lower the heat and boil for 50 minutes. Skim again if necessary. Taste the louvana, and if it is cooked (completely softened), add the rice and another 4 cups of water. Add the stock cube and salt, and continue boiling on low heat for another 20 minutes. Add the citron juice and the lemon juice.
- Meanwhile, in a small frying pan, pour the olive oil and sauté the onion until it takes on a little color. Add it to the soup and boil for another 5 minutes. Turn off the heat and serve. If you like, you can also fry some bread pieces to go with your soup and drizzle a little olive oil on top when serving.
