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.

　　

Ingredients

serves 8 as a main course

　　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 crème fraîche, for drizzling

　　Roasted Garlic Croutons (recipe follows)

　　

Roasted Garlic Crouton

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)

　　

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.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.