La Soupe aux Haricots Verts

• 1 litre (1¾ pt) chicken stock
• 300 g (10

Bring the stock to thae boil. Top and tail the beans and chop them into lengths suitable for eating with a soup spoon. Put all the ingredients into the boiling liquid, season lightly, cover the pan and cook over a moderate heat for 25 minutes.

Line four soup bowls with the slices of bread. Add the additional fat to the soup and ladle spoonfuls over the bread.