Flageolet Bean Soup with Chicken Livers

Name: Flageolet Bean Soup with Chicken Livers (Potage de flageolets aux foies de volaille)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: For four people
Cuisine: French
Ingredients: 3 leeks; 3 slices of day-old bread 6 mm (¼ in) thick; 65 g (2¼ oz) butter; 1½ litres (2½ pints) poultry stock; 160 g (5½ oz) dried flageolet beans or 350 g (12½ oz) fresh flageolet beans in their pods; 160 g (5½ oz) dried flageolet beans or 350 g (12½ oz) fresh flageolet beans in their pods; 10 pale fresh chicken livers; salt, freshly-ground pepper; 5 tablespoons single cream; salt, freshly-ground pepper

Potage de flageolets aux foies de volaille

Preparation info

For
four
people

Difficulty
Complex
Ready in
1 hr 30

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

160 g (5½ oz) dried flageolet beans or 350 g (12½

Europe
France
Soup

Method

Preparation

If using dried flageolet beans, soak for 2 hours or more in warm water and then simmer gently for 2 hours. If using fresh beans, shell them and cook in boiling salted water, uncovered, for 25 minutes.
Divide the chicken livers in two and cut out any green parts which have been in contact with the gall bladder. S