Name: La Soupe aux Fèves à l’Ancienne (Broad bean soup with preserved pork)
Yield: Serves 6
Cuisine: French
Ingredients: 250 g (½ lb) potatoes; salt, pepper; 6 thick slices bread; 1 tablespoon goose fat; 1 kg (2¼ lb) broad beans, in the pod; 1½ tablespoons flour; 1 leek, chopped; 2 more tablespoons goose fat; 3 cloves garlic, chopped; 2 tablespoons parsley, chopped; 125 g (4 oz) salt belly of pork, finely chopped; 500 g (1 lb) confit de porc; small piece of saucisson sec; sarriette; 1 medium sized onion, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

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.

Ingredients

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

Method

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