2004 Rising Stars Executive chef Melissa K. Perello, Charles Nob Hill, San Francisco Yield: 6 servings. 1/4 lb. butter 1 small onion, sliced 3 cups fresh fava beans (shucked from their pods) 3 cups chicken stock, boiling to taste, salt and pepper 3 oz. creme fraiche (can substitute sour cream) 1/2 tsp. lemon juice 1 lemon, zest only, minced to taste, salt and white pepper 6 thin slices of Niman Ranch Speck Ham (can substitute prosciutto) Bring a large pot of boiling ...
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