See the Recipe. Dominique Vorillon

Odette Cocula a native of the village of Frayssinet, near Cahors in the Lot, sometimes prepares this hearty springtime soup for his neighbors.

Fava Bean Soup Fava Bean Soup
This hearty spring soup comes from a small village near Cahors, in France. It’s deliciously fresh but thick enough to satisfy on a brisk spring day.
Yield: serves 8


  • 3 tbsp. duck fat
  • 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, or 3 cups frozen fava beans, blanched, and peeled
  • Salt and freshly ground black pepper
  • 8 slices country bread


  1. Melt duck fat in a large, heavy pot over medium-high heat. Add onions, 2 cloves of the garlic, and the leeks; saute 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.