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 ...

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