Soupe aux Fèves et aux Gésiers

Name: Soupe aux Fèves et aux Gésiers (Broad Bean and Chicken Gizzard Soup)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: For 6
Cuisine: French
Ingredients: Onions 3; Peeled broad beans 500 g; Confit poultry gizzards 300 g; Ham hock 1; Carrots 3; Duck fat 2 tablespoons; Tomatoes 4; Potatoes 300 g

Broad Bean and Chicken Gizzard Soup

Preparation info

For
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Peeled broad beans 500 g
Potatoes 300 g
Onions

Europe
France
Mediterranean
Soup
Gluten-free

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