Fava Bean, Potato, and Escarole Soup
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.
Recipe information
Yield
serves 8 as a main course
Ingredients
Roasted Garlic Crouton
Preparation
Step 1
Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Step 2
Heat the olive oil in a clay pot or Dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Stir in the potatoes. Cook for 2 minutes, then season with salt and add stock to cover. Add the garlic and simmer for 10 minutes. Add the escarole and 1/2 cup stock, cover, and simmer for 5 minutes. Add 1 cup of the fava beans and cook for 5 minutes.
Step 3
Remove from the heat and add half of each of the herbs. Puree in a food processor or using an immersion blender. Add salt and pepper to taste. Refrigerate for 30 minutes or set aside to cool slightly. Add the remaining herbs and puree again. Stir in the lemon juice, then the extra-virgin olive oil. Taste and adjust the seasoning.
Step 4
Serve at room temperature in shallow soup bowls for the optimum flavor. Drizzle each serving with crème fraîche and top with the remaining fava beans and a few croutons.
Roasted Garlic Crouton
Step 5
Toss the bread, garlic, and olive oil together in a bowl. Add salt to taste. Spread on a parchment-lined sheet pan and toast in a preheated 375°F oven. Remove from the oven and set aside in a bowl to be used as garnish.
micaceous clay pots
Step 6
Felipe Ortega is a Native American artist, potter, and shaman who has revived the art of crafting traditional pots of micaceous clay. The mica-filled clay is found in certain parts of New Mexico, and it is only that clay that is used to make these pots. Food cooked in them is unsurpassed in flavor (see Resources). For more on micaceous pottery, read All That Glitters, by Duane Anderson.
