YIELD: 12 servings SOUP 1 1/2 cups unsalted butter, divided 2 leeks, cleaned and sliced 1 cup shallots, peeled and sliced to taste salt to taste pepper 6 lbs. fresh fava beans, shelled, blanched, peeled and divided 3 Tbsps. fresh thyme leaves, chopped 3 Tbsps. fresh parsley, chopped 2 qts. hot vegetable stock TARTINE 1 1/4 cups extra virgin olive oil, divided 1 French baguette, cut in 12 thin slices 1/4 lb. lard, sliced paper thin (optional) 12 thin slices (4 oz.) Wisconsin Pepato cheese 3 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.