Le potage rouergat

The Rouergue soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

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 dried white haricot beans
  • tbsp goose fat
  • 1 large

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