Olive soup from St. Jean de Luz

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Recipe byjanetlsanders

Notes:

Serves 6

Categories:

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Ingredients:

1 cup dried fava beans, soaked for 2 hours until tender
6 ounces potatoes, peeled and diced
4 ½ ounces leeks, cleaned and sliced thinly
1 cup pitted black olives
2 shallots, finely chopped
2 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
6 slices of pain de champagne (country bread), cut in half and toasted and 1 quantity of aioli

Put the beans, potatoes, leeks, olives, shallots, and garlic into a large pan with 4 ¼ cups water. Bring to a boil, cover, and simmer for 1 ½ hours, adding more water if necessary.

Taste for seasoning and blend briefly with a handheld mixer.

When you have made the soup, reheat it and serve it in one of two ways: either float the toast on each soup bowl with spoonfuls of aioli on top of each piece, or stir the aioli into the soup and serve the toast separately. Either way, it adds the essential bite to a very simple country soup.

French Country Cooking p86