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Dominique Vorillon
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| Fava Bean Soup |
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SERVES 8
Odette Cocula a native of the village of Frayssinet, near Cahors in the Lot, sometimes prepares this hearty springtime soup for his neighbors.
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; 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.
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