Fava Bean, Potato, and Escarole Soup

• 1/4 cup olive oil
• 3 to 4 medium leeks (white part only), finely chopped (2 cups) and rinsed (see note page 65)
• 1 pound unpeeled red or yellow potatoes, cut into 1/2-inch dice
• Kosher salt
• 8 cups vegetable or chicken stock
• 6 cloves blanched garlic (page 192)
• 1 pound young escarole leaves, large stems removed
• 2 pounds fava beans, steamed, shelled, and skinned (see note page 65)
• 15 large fresh mint leaves
• 20 fresh basil leaves
• Leaves from 1/2 bunch fresh flat-leaf parsley
• 1/4 cup fresh chervil or tarragon leaves (optional)
• Freshly ground white pepper
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup Tuscan extra-virgin olive oil
• 1/2 cup creme fraiche, for drizzling
• Roasted Garlic Croutons (recipe follows)
• 1 demi baguette or small rustic bread such as pugliese, cut or torn into small cubes
• 3 cloves roasted garlic (page 192), mashed
• 1/3 cup olive oil
• Kosher salt
• (makes 3 to 4 cups)

1. Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2. Heat the olive oil in a clay pot or Dutch oven over medium heat.
3. Add the leeks and cook until translucent, about 5 minutes.
4. Stir in the potatoes.
5. Cook for 2 minutes, then season with salt and add stock to cover.
6. Add the garlic and simmer for 10 minutes.
7. Add the escarole and 1/2 cup stock, cover, and simmer for 5 minutes.
8. Add 1 cup of the fava beans and cook for 5 minutes.
9. Remove from the heat and add half of each of the herbs.
10. Puree in a food processor or using an immersion blender.
11. Add salt and pepper to taste.
12. Refrigerate for 30 minutes or set aside to cool slightly.
13. Add the remaining herbs and puree again.
14. Stir in the lemon juice, then the extra-virgin olive oil.
15. Taste and adjust the seasoning.
16. Serve at room temperature in shallow soup bowls for the optimum flavor.
17. Drizzle each serving with creme fraiche and top with the remaining fava beans and a few croutons.
18. Toss the bread, garlic, and olive oil together in a bowl.
19. Add salt to taste.
20. Spread on a parchment-lined sheet pan and toast in a preheated 375F oven.
21. Remove from the oven and set aside in a bowl to be used as garnish.
22. Felipe Ortega is a Native American artist, potter, and shaman who has revived the art of crafting traditional pots of micaceous clay.
23. 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.
24. Food cooked in them is unsurpassed in flavor (see Resources).
25. For more on micaceous pottery, read All That Glitters, by Duane Anderson.

olive oil, leeks, potatoes, kosher salt, vegetable, garlic, escarole leaves, fava beans, mint, basil, flatleaf parsley, fresh chervil, freshly ground white pepper, freshly squeezed lemon juice, extravirgin olive oil, creme fraiche, garlic, bread, garlic, olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/fava-bean-potato-and-escarole-soup-391803 (may not work)