Name: Sausage and Bean Winter Soup
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 6
Cuisine: French
Ingredients: sea salt; 2 sticks of celery, finely diced; 2 carrots, finely diced; 1 bay leaf; 200 g dried white haricot beans; freshly ground black pepper; 2 onions, finely diced; 2 tbsp olive oil; 1 litre chicken stock; a bunch of flat-leaf parsley, chopped; 2 cloves of garlic, crushed, peeled and chopped; 3 spicy Toulouse sausages (about 350–400g); l00 g thick-cut bacon, cubed

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Potage Haricots-Saucisses–the perfect comfort food for a miserable winter night.

Ingredients

200 g dried white haricot beans
2 tbsp olive oil
l00 g</

Method

Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan. Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.

Heat the oil in a large saucepan and cook the bacon for 5 minutes until golden. Add the onions, garlic, carrot and celery, and gently saut