📝 About This Recipe
Transport yourself to the windswept islands of the Cyclades with this velvety, golden Fava Soupa. Unlike the thick purée served as an appetizer, this version is a comforting, soul-warming soup that balances the earthiness of yellow split peas with the brightness of high-quality Greek olive oil and fresh lemon. It is a humble masterpiece of the 'Lathera' tradition, proving that simple, plant-based ingredients can create a dish of incredible depth and elegance.
🥗 Ingredients
The Pulse Base
- 500 grams Yellow split peas (Fava) (rinsed thoroughly until water runs clear)
- 1.5 liters Water (plus more if a thinner consistency is desired)
- 2 pieces Bay leaves (fresh or dried)
Aromatics and Base
- 1/2 cup Extra virgin olive oil (divided; use the best quality available)
- 2 medium Red onion (finely diced)
- 1 piece Leek (white and light green parts only, cleaned and sliced)
- 1 large Carrot (finely grated or minced)
- 2 pieces Garlic cloves (minced)
Seasoning and Brightness
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dried Greek oregano (crushed between palms to release oils)
For Garnish
- 1/4 cup Red onion (very finely chopped)
- 1 tablespoon Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 drizzle Extra virgin olive oil (per bowl)
👨🍳 Instructions
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1
Place the yellow split peas in a fine-mesh sieve and rinse them under cold running water for 2-3 minutes, tossing them with your hands until the water transitions from cloudy to clear.
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2
In a large, heavy-bottomed pot or Dutch oven, add the rinsed split peas and 1.5 liters of water. Bring to a boil over medium-high heat.
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3
As the water comes to a boil, a thick white foam will rise to the surface. Use a slotted spoon to carefully skim this foam off and discard it; this ensures a clean flavor and smooth texture.
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4
Once skimmed, add the bay leaves, reduce the heat to low, and cover partially. Simmer for about 20 minutes while you prepare the aromatics.
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5
In a separate medium skillet, heat 1/4 cup of the olive oil over medium heat. Add the diced red onion and sliced leek, sautéing for 6-8 minutes until soft and translucent but not browned.
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6
Stir in the grated carrot and minced garlic to the skillet. Cook for another 2 minutes until the garlic is fragrant and the carrot has softened.
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7
Transfer the sautéed vegetable mixture from the skillet into the pot with the simmering split peas. Stir well to combine.
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8
Continue to simmer the soup on low heat for another 30-40 minutes. Stir occasionally to prevent the peas from sticking to the bottom of the pot as they break down.
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9
The soup is ready when the split peas have completely disintegrated and the mixture has thickened into a creamy, chunky consistency. If you prefer a completely smooth soup, use an immersion blender to purée a portion or all of it.
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10
Stir in the remaining 1/4 cup of olive oil, sea salt, black pepper, and dried oregano. The oil emulsifies with the pea starch to create a silky mouthfeel.
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11
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning, adding more salt or lemon if needed to brighten the flavors.
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12
Ladle the hot soup into deep bowls. Garnish each serving with a sprinkle of raw red onion, a few capers, fresh parsley, and a final generous drizzle of olive oil.
💡 Chef's Tips
Always skim the foam during the initial boil to prevent the soup from having a bitter aftertaste. If the soup becomes too thick upon standing (split peas absorb liquid quickly), simply whisk in a splash of boiling water to loosen it. For the most authentic flavor, use Santorini yellow split peas if you can find them; they are prized for their volcanic soil mineral content. Don't add salt at the beginning of cooking, as it can toughen the skins of the pulses and increase cooking time. Slow-cooking the onions and leeks in olive oil is the secret to a sweet, deep flavor base—don't rush the sautéing process.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or traditional Greek lagana for dipping. Pair with a side of Kalamata olives and a block of salty feta cheese drizzled with oregano. A crisp, chilled glass of Assyrtiko wine provides the perfect acidic contrast to the creamy soup. For a non-vegan variation, top with a few crumbles of crispy fried pancetta or smoked ham. Serve alongside a fresh Horiatiki (Greek Village Salad) for a complete Mediterranean lunch.