Olive Soup from St. Jean-de-Luz
(Potage Luzienne)

from Under the Sun, by Caroline Conran


1 cup dried fava beans, soaked for 2 hours until tender
1 smallish russet potato, peeled and diced
1 large leek, cleaned and sliced thinly
1 cup pitted kalamata olives
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried thyme
salt and freshly ground black pepper
Slices of whole grain baguette, buttered and toasted and sprinkled with salt and pepper



Put the soaked and drained beans, potato, leek, olives, shallots, thyme and garlic into a dutch oven with 4 3/4 cups water. Bring to a boil, then cover and simmer on low for 1.25 to 1.5 hours.
Add salt and pepper to taste, and id you'd like, briefly blend with a stick blender.
Serve topped with a slice of toasted baguette.



Under the Sun: Caroline Conran's French Country Cooking