FAVA BEAN SOUP

3 tbsp. duck fat or olive oil

1 medium yellow onion, peeled and finely chopped

3 cloves garlic, peeled

2 leeks, white part only, split lengthwise, washed, and sliced

1 tbsp. tomato paste or 1 ripe plum tomato, peeled and finely chopped

2 medium russet potatoes, peeled and diced

10 cups chicken stock

3 cups fresh fava beans, shelled, blanched and peeled,

Salt and freshly ground black pepper

8 slices country bread

1. Melt duck fat or oil in a large, heavy pot over medium-high heat. Add onions, 2 cloves of the garlic, and the leeks; sauté until vegetables are soft, about 15 minutes.

2. Stir in tomato paste and cook for 1–2 minutes. Add potatoes and chicken stock and simmer for 1 hour. Use a potato masher to slightly crush vegetables. Add fava beans and cook for 5 minutes, then season to taste with salt and pepper.

Rub bread on both sides with remaining garlic clove, then toast on both sides in a preheated broiler. Put a piece of toasted bread in each of 8 soup bowls, then ladle soup and vegetables over bread.

Saveur Magazine

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