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 Tbsps. fresh thyme leaves, chopped to taste fleur de sel (French sea salt)
TO PREPARE SOUP. Heat 3/4 cup butter in a sautè pan and sweat the leeks and shallots in the butter. Season with salt and pepper to taste.
Reserving a half cup for garnish, combine remaining beans with leeks and shallots. Add herbs and additional salt and pepper to taste. Warm the bean mixture and add it to the remaining butter, softened, in blender beaker. Blend. Add vegetable stock and puree, in batches if necessary, until smooth. Pass soup through a fine strainer. Keep hot.
TO PREPARE TARTINE. Preheat oven to 375°F. Pour a half cup of the olive oil into a small bowl and brush baguette slices with it. Place slices on baking sheet and bake for approximately 5 minutes, until golden brown. Place a lard slice, if using, on each bread slice and top each with a slice of Pepato. Bake for 3-5 minutes, until the cheese is melted. Top each tartine with reserved fava beans and thyme.
To serve, divide soup among 12 soup plates. Drizzle with remaining olive oil and sea salt. Float a tartine on top of each serving and serve immediately.