Category: Soup

Number of Servings: 12

Ingredients

6 pounds fava beans, shelled, blanched and peeled (reserve 1 cup for garnish)
1 cup shallots, peeled and sliced
2 each leeks, cleaned and sliced
3/4 cup unsalted Butter
2 quarts vegetable stock, hot
Salt and pepper to taste
3 tablespoons fresh thyme leaves, chopped
3 tablespoons fresh parsley, chopped
6 ounces unsalted Butter

Tartine:

1 each baguette, sliced into 12 thin slices
4 ounces extra virgin olive oil (to brush baguette)
1/4 pound lard, sliced paper thin
1/4 pound Wisconsin Pepato Cheese, sliced thinly
3 tablespoons thyme Leaves
3/4 cup extra virgin olive oil
Fleur de Sel (Fine French Sea Salt) to taste

Cooking Directions:

To Prepare Soup:

Heat a sauté pan over medium heat. Sauté the leeks and shallots in the butter. Season with salt and pepper. Reserve warm. Add remaining fava beans, shallots, leeks, herbs and butter to blender. Add vegetable stock, puree until smooth. Pass through a fine strainer. Reserve.

For the Tartine:

Bake baguette until golden brown. Put slice of lard on top of each baguette. Add slice of Wisconsin Pepato Cheese and bake until melted.

Final Preparation:

Divide the Soup amongst 12 soup plates. Top Tartine with reserved fava beans and thyme. Drizzle with extra virgin olive oil and Fleur de Sel. Float on top of the soup.

Recipe by By Chef Ken Oringer

Wine Recommendation

Gallo of Sonoma Pinot Gris