Adas Soup Arabic Recipe: Crispy Celery Crowns Over Zesty Lemon-Anchovy Velout

This adas soup Arabic recipe transforms humble fava beans into a luxurious, crispy-crowned masterpiece that defines Levantine comfort food. 💛 The secret lies in its contrasting textures—tender, creamy bean purée topped with golden, celery crowns that shatter between bites, all brightened by a zesty lemon-anchovy velouté that balances earthy depth with tangy freshness.

Traditional adas soup begins with slow-cooked fava beans, their natural sweetness enhanced by aromatic spices like cumin and coriander. The crispy celery crowns—thinly sliced, fried until golden—are the showstopper, adding a satisfying crunch that contrasts beautifully with the velvety soup.

This recipe stays true to its roots while delivering restaurant-quality results at home.

What sets this version apart is the velouté finish—a reduction of lemon juice, anchovies, and garlic that transforms ordinary soup into something extraordinary.

The combination of textures and flavors creates a dish that's both comforting and elegant, perfect for family gatherings or special occasions when you want to impress without fuss.

Ready in about 1 hour, this recipe delivers a bowl of soup that's as visually stunning as it is delicious. The crispy celery crowns stay crunchy even after resting, while the velouté ties everything together with its bright, savory tang.

Serve with warm pita bread to soak up every last drop of this aromatic masterpiece.

Ingredients for adas soup arabic

Sixteen ingredients transform simple fava beans into Levantine luxury with crispy celery crowns and bright velouté.

The fava beans are the heart of this dish, so choose high-quality dried beans—look for vibrant color and no off smells. Trader Joe's and Middle Eastern markets often carry premium varieties. Soaking overnight reduces cooking time and improves texture. For the celery crowns, select fresh, crisp stalks—thinly sliced and fried until golden, they're the showstopper. The anchovies might seem unusual, but they're essential for that signature umami depth in the velouté. Imported European brands like Colavita work best, but any good-quality fillets will do.

No anchovies? Replace with 1 tbsp fish sauce—just remember it's salty, so reduce other salt. Short on celery? Substitute thinly sliced fennel for a similar texture, though the flavor will differ slightly. The stock can be vegetarian if needed, but chicken stock adds richness. For the velouté, fresh lemon juice is non-negotiable—bottled just won't cut it. Want more heat? Add a pinch of Aleppo pepper to the velouté. The cumin and coriander should be toasted in a dry pan for 30 seconds before adding to the beans for maximum aroma.

Fava beans keep in the fridge for 3 days once cooked, while the velouté can be made ahead and stored for 2 days. The crispy celery crowns are best served immediately, but you can fry them in batches and keep warm in a 200°F oven for up to 30 minutes. Pita bread reheats beautifully in a 350°F oven for 5 minutes. For meal prep, store components separately and assemble fresh—this soup tastes even better the next day as flavors meld.

Step-by-step instructions for adas soup with crispy celery crowns

Transform simple ingredients into a restaurant-worthy Arabic dish with this precise technique.

Drain and rinse the soaked 1.5 cups dried fava beans thoroughly to remove any excess starch. Place them in a large pot and cover with fresh cold water by 2 inches. Add the 1 whole yellow onion (chopped), 1.5 tsp toasted ground cumin, 1 tsp freshly ground coriander, and 1.5 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Simmer uncovered for 45-60 minutes until the beans are fork-tender but not mushy. You'll know they're ready when they easily crush between your fingers but still maintain some structure. Skim off any foam that rises to the surface during cooking to keep the broth clear. This foundational step builds the soup's rich, earthy flavor profile that anchors the dish.

Cut the 3 whole celery stalks into ½-inch thick slices, keeping them whole like crowns. Heat 0.75 cup extra-virgin olive oil in a separate deep skillet over medium heat until shimmering but not smoking. Working in batches, fry the celery crowns for 2-3 minutes per side until they turn a deep golden brown and develop crisp edges.

Real talk: Don't rush this step. The celery should be golden brown with slight char in spots—that's where the magic happens. Transfer the crispy crowns to paper towels to drain excess oil, then sprinkle immediately with 0.5 tsp freshly cracked black peppercorns. These crispy crowns are the showstopper of the dish, providing both texture contrast and visual appeal that makes this soup truly special.

While the celery crowns crisp, strain the cooked fava beans through a fine-mesh sieve, pressing gently with a wooden spoon to extract all the liquid. Return the fava bean purée to the pot and add the 4 cups chicken or vegetable stock. Bring to a gentle simmer over medium-low heat, then stir in the 6 minced garlic cloves and simmer for 5 minutes to infuse the flavors.

In a small bowl, dissolve the 4 whole anchovy fillets in the 0.25 cup freshly squeezed lemon juice by mashing them with a fork. Slowly whisk this mixture into the simmering fava bean soup, allowing it to warm through. The anchovies will dissolve completely, creating a briny depth that cuts through the richness of the beans. Taste and adjust seasoning with additional salt if needed—this velouté should be vibrant and tangy, not flat.

Return the crispy celery crowns to the pot with the velouté and gently stir to combine. The crowns will soften slightly but maintain their crisp edges. Keep the soup warm over low heat for no more than 10 minutes—any longer and the celery will lose its perfect texture. Ladle the soup into bowls, placing 1-2 crispy celery crowns in each serving.

Garnish each bowl with a sprinkle of 0.25 cup chopped fresh parsley and serve immediately with the 6 pieces warm pita bread. The contrast between the crispy celery, creamy velouté, and warm pita creates the perfect balance of textures and temperatures. This is where all the elements come together to deliver that authentic Arabic restaurant experience at home.

Best sauces and condiments for this adas soup arabic

Lemon-Anchovy Velouté

This signature sauce transforms ordinary adas soup into something extraordinary. The velouté combines 0.25 cup freshly squeezed lemon juice with 4 anchovy fillets mashed into a paste, then whisked into the simmering bean broth. The anchovies dissolve completely, adding deep umami that brightens the earthy fava beans.

For extra depth, I like to add a pinch of Aleppo pepper—it adds subtle heat without overpowering the delicate flavors. 🍋

Spiced Yogurt Drizzle

For a cooling contrast, drizzle each bowl with 2 tbsp strained Greek yogurt mixed with ½ tsp ground cumin and ¼ tsp salt. This creamy topping cuts through the richness while adding a tangy brightness.

I use Fage 5% plain yogurt for its thick texture that won't dilute the soup. Add it just before serving so it stays fresh and vibrant.

Garlic-Infused Olive Oil

Elevate your adas soup with a drizzle of garlic-infused olive oil. Sauté 3 minced garlic cloves in 2 tbsp extra-virgin olive oil until golden brown (about 2 minutes on low heat). Strain and drizzle 1 tsp over each serving.

The nutty, caramelized garlic adds another layer of complexity that pairs perfectly with the crispy celery crowns. Store the remaining infused oil in the fridge for up to 1 week. 🫒

Harissa Swirl

For those who love heat, stir 1 tsp harissa paste into the velouté while simmering. The smoky, spicy kick from El Faisal Harissa (my go-to brand) adds a Middle Eastern flair that complements the fava beans beautifully.

Start with less if you're sensitive to spice—you can always add more. This works especially well with the crispy celery crowns, creating a perfect balance of textures and flavors.

Fresh Herb Garnishes

Don't underestimate the power of fresh herbs to elevate your soup. In addition to the parsley, try chopped fresh mint or dill for a bright, aromatic finish. I like to mix 1 tbsp each of parsley and mint for a balanced herbal note.

The herbs should be added just before serving to preserve their vibrant color and fresh flavor. For an extra touch, sprinkle with toasted cumin seeds for visual appeal and nutty aroma.

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