My dad likes to come over sometimes and cook us dinner. Often it’s a recipe he’s found himself, but he takes requests too. This time I asked him to make a version of this soup from 101 Cookbooks (via Rick Bayless) minus the garlic and fire roasted tomatoes.
Unfortunately, none of us enjoyed the guajillos. While they added a sweetness that blended well with the fava beans, they also add an inescapable bitterness. I’m curious how the pasilla chilis of the original recipe would taste. I love ground pasilla in hot chocolate, so maybe it would add the earthy sweetness with out the bitterness.
I did really like the cilantro and mint topping, so I’m going to try this again with a different spice mixture. And I think I’ll take the easy route and get some canned foul medames instead of using dried favas.