Preparation info

  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is a very old winter soup recipe from the south-west of France. Everyone has a slightly different version of it, but it should always be rich, thick, tasty and satisfying. It is one of those dishes that is best reheated, so if you can’t resist eating it all straight away, make double.

Ingredients

  • 300 g haricot beans
  • 500 g uncooked ham or bacon, chopped
  • 1.2 litres water
  • 1 bouquet garni (bay, thyme, parsley, sage, marjoram)
  • 2 onions, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 350 g potatoes, chopped
  • 200 g green or white cabbage, chopped
  • 2 tbsp confit d’oie
  • 200 g shelled broad beans
  • sea salt
  • freshly ground black pepper
  • 6 slices brown rustic bread
  • 300 g Roquefort

    Method

    Soak the beans overnight in plenty of cold water. Drain and rinse them, place in a large saucepan with the ham or bacon, water, bouquet garni, onions and garlic, cover, bring to the boil and simmer for an hour and a half. Add the chopped potatoes, cabbage, confit d’oie and broad beans and simmer for a further 45 minutes. Season to taste – although sometimes the cured ham or bacon has enough natural salt in it, so check before you add any. Cut the bread into cubes and place in the soup bowls. Crumble the Roquefort over the bread, then ladle in the soup and serve.