Fava Bean, Potato, and Escarole Soup

Name: Fava Bean, Potato, and Escarole Soup
Yield: serves 8 as a main course
Ingredients: 1/4 cup olive oil; 3 to 4 medium leeks (white part only), finely chopped (2 cups) and rinsed (see note page 65); 1 pound unpeeled red or yellow potatoes, cut into 1/2-inch dice; Kosher salt; 8 cups vegetable or chicken stock; 6 cloves blanched garlic (page 192); 1 pound young escarole leaves, large stems removed; 2 pounds fava beans, steamed, shelled, and skinned (see note page 65); 15 large fresh mint leaves; 20 fresh basil leaves; Leaves from 1/2 bunch fresh flat-leaf parsley; 1/4 cup fresh chervil or tarragon leaves (optional); Freshly ground white pepper; 1 tablespoon freshly squeezed lemon juice; 1/4 cup Tuscan extra-virgin olive oil; 1/2 cup crème fraîche, for drizzling; Roasted Garlic Croutons (recipe follows); 1 demi baguette or small rustic bread such as pugliese, cut or torn into small cubes; 3 cloves roasted garlic (page 192), mashed; 1/3 cup olive oil; Kosher salt; (makes 3 to 4 cups)

January 24, 2012

This soup has a wonderful bright, fresh flavor from the greens and lots of herbs. My favorite way of cooking this soup is in a pot made of micaceous clay (see note). The clay adds flavor and the added earthiness of the favas makes it heavenly! This version is pureed, though you can leave it chunky if you wish. You can substitute fresh peas for the favas and fresh spinach for the escarole. Make sure you use a really flavorful extra-virgin olive oil for finishing.

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