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Soupe aux Fèves et aux Gésiers
Broad Bean and Chicken Gizzard Soup
Preparation info
- For
6
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
Published 2008
Ingredients
- Peeled broad beans
500 g - Potatoes
300 g - Onions
Method
- Peel the vegetables and chop them into small cubes. Sauté the duck fat, add the gizzards, vegetables, ham hock and quartered tomatoes. Cover with water to twice its volume, allow to reduce by half and season.
- Preferably to be eaten in a hunting lodge with the temperature outside at 0°C, the temperature of one’s back to the stove at 33°C, and the temperature of
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