La Soupe aux Fèves à l’Ancienne

Broad bean soup with preserved pork

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

La soupe aux fives à l’ancienne – a more substantial affair – was prepared at haymaking when it was made at breakfast time and kept hot until midday, tucked under the eiderdown – the fire was not kept in while everyone was out working.


  • 1 medium sized onion, chopped
  • 1 leek, chopped
  • 1 tablespoon goose fat


Before you start it is important to choose the right pans. Unless they are enamelled or otherwise highly glazed, the soup will discolour and even then it is advisable to add a few sorrel leaves to help preserve the fresh green colour. You may also like to remove the outer skins from the beans after podding.

In the first pan, melt a tablespoonful of goose fat and soften the onion and lee