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Le potage rouergat
The Rouergue soup
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2024
As the evenings draw in, thoughts turn to basic, heart-warming, old-fashioned soups such as this traditional one from our own district. Green vegetables no longer decorate the potagers, and Hallowe’en has disposed of most remaining pumpkins. Dried beans come into their own, together with the good old Aveyron stand-by: potatoes.
Ingredients
125 g 1½ tbsp 1
Method
Put the beans in a pan with a tight-fitting lid, cover with cold water and leave to soak overnight.
Next day, bring the beans to the boil in the same water, boil hard for 10 minutes, then reduce the heat and cook gently, covered, for another 50 minutes. Drain and set aside.
Heat the fat in the same pan, add the onions and cook gently until soft. Add the stock and half of the pot