Fava Bean, Potato and Escarole Soup
with Mint, Basil and Roasted Garlic Croutons
from Mary Karlin of Ramekins Sonoma Valley Culinary School
1/4 cup olive oil for cooking
2 cups finely chopped leeks, white section only
1 pound red or yellow potatoes, skins on, cut into 1/2 inch dice
kosher salt
2 quarts vegetable or chicken stock
6 cloves blanched garlic
1 pound young escarole leaves, large stems removed
2 cups cooked, blanched and shelled young fava beans
15 large mint leaves
20 basil leaves
Leaves from 1/2 bunch flat-leaf parsley
1/4 cup chervil or tarragon (optional), leaves only
fresh ground white pepper
1/4 cup Tuscan-style olive oil for flavoring
1/2 cup creme fraiche for drizzle
In stock pot or dutch oven over medium heat, heat the olive oil.
Add the leeks and cook until translucent, about 5 minutes.
Stir in the diced potatoes. Cook for 2 minutes then season with salt and add enough stock to cover.
Add the garlic then simmer for 10 minutes.
Add the escarole and additional 1/2 cup of stock, cover, and simmer for 5 minutes.
Add 1 cup of the fava beans and cook for another 5 minutes. Save the remaining 1 cup for garnish.
Remove from heat and add 1/2 of the quantity of each of the herbs.
Puree mixture using a food processor or immersion blender. Salt and pepper to taste.
Refrigerate for 30 minutes or set aside for heat to reduce.
Add remaining herbs and puree again.
Stir in Tuscan-style olive oil. Salt and pepper to taste.
Serve in at room temperature soup bowls. Drizzle each serving with creme fraiche and top with fava beans and Roasted Garlic Croutons.
Serves 8
Roasted Garlic Croutons
Preheat oven to 375 degrees
1 small baguette or 1 small rustic artisan bread (pugliese) cut or torn into crouton cubes
3 cloves roasted garlic, mashed
1/3 cup olive oil
kosher salt
Toss bread, mashed garlic and olive oil together in a bowl. Add salt to taste.
Spread on parchment lined sheet pan and toast in 375 degree oven.
Remove from oven and set aside in a bowl to be used as garnish on the soup.
Mary Karlin 2005