From: Executive Chef Gerald Hirigoyen, Piperade, San Francisdo. Yield: 6 servings.
1 medium yellow onion, thickly sliced
6 garlic cloves, crushed
1 sprig fresh rosemary
½ cup rendered duck fat or olive oil
2 cups dried white beans, soaked in water 8-10 hours minimum
½ lb. Idaho® russet potatoes, peeled and coarsely chopped (about 2 small potatoes)
10 cups vegetable stock
1 Tbsp. kosher salt (if using commercially prepared stock, use ½ tsp.)
¼ tsp. freshly ground white pepper
25-30 Spanish arbequina olives, pitted, pureed in blender with 3-4 Tbsp. extra-virgin olive oil (kalamata olives may be substituted)
In large heavy-bottomed saucepan over medium-high heat, saute onion, garlic and rosemary in duck fat or olive oil until onions are translucent, about 5 minutes.
Rinse soaked beans in colander under cold running water. Add beans, potatoes, stock, salt and pepper to saucepan; bring to boil. Reduce heat to simmer; cook uncovered until beans are soft and tender, 1 hour to 1½ hours. Remove rosemary. Season to taste with salt and pepper.
Transfer soup to blender; puree on high speed 1 minute. Return to saucepan; bring to boil. Ladle soup into bowls. Spoon olive puree into small squeeze bottle or plastic bag with one corner snipped; squeeze a swirl onto each portion.