Soupe aux fèves

Name: Soupe aux fèves (Broad Bean Soup with Dumplings)
Yield: Serves 4
Cuisine: France
Ingredients: 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); 11 oz (325 g) potatoes, peeled and cubed; 2 sticks celery, chopped; 3 1b (1.5 kg) broad beans, shelled; 2½ oz (65 g) lard; 2 medium onions, finely chopped; Salt and pepper; Salt and pepper; 4 cloves garlic, chopped; 2 oz (50 g) streaky bacon, chopped; 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); 1 bouquet garni (thyme, bayleaf, savoury, basil, parsley); Lard for frying; 3 oz (70 g) dried breadcrumbs; 1 sprig mint, chopped; 2 eggs, beaten; 3 cloves garlic; 4½ oz (135 g) bacon, chopped; 4½ oz raw ham, chopped

Broad Bean Soup with Dumplings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 medium onions, finely chopped
2½ oz (65 g) lard

Europe
France
Soup
Languedoc
Mediterranean

Method

Fry the onions in the lard until transparent in a large saucepan, then add 2¼ pints (1.1 litres) boiling water. Toss in the broad beans, celery, potatoes, bouquet garni, chopped streaky bacon and garlic.