Fava Bean Soup

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By photograph by Dominique Vorillon Source: Saveur
Fava Bean Soup
SERVES 8 Odette Cocula, one of Harold Wright's neighbors in his adopted village of Frayssinet, near Cahors in the Lot, sometimes prepares this hearty springtime soup for him.3 tbsp. duck fat1 medium yellow onion, peeled and finely chopped3 cloves garlic, peeled2 leeks, white part only, split lengthwise, washed, and sliced1 tbsp. tomato paste or 1 ripe plum tomato, peeled and finely chopped2 medium russet potatoes, peeled and diced10 cups chicken stock3 cups fresh fava beans, shelled, blanched and peeled, or 3 cups frozen fava beans, blanched, peeledSalt and freshly ground black pepper8 slices country bread1. Melt duck fat 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.3. 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.

This article was first published in Saveur in Issue #42