La soupe de vendredi saint from Magrets & Mushrooms: More Country Recipes from South-West France by
Soups are usually consumed warm rather than hot; indeed, the British insistence that everything should be consumed so hot that you have to wait for it to cool, or on plates or dishes that are too h...
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Ingredients
- 2 slices white country bread, cut into cubes, to serve
- salt
- pepper
- 60 g duck or goose fat
- 1 litre water
- 400 g chickpeas, soaked for 24 hours
- 2 cloves garlic, chopped
- 1 large onion, chopped
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