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