Soupe de Haricots Blancs from Memories of Gascony by Pierre Koffmann
Soak the beans overnight. Drain and place in a cooking pot with 3 l/5½ pt cold water, bring to the boil and skim. Add the carrots, onions, bouquet garni and garlic, bring back to the boil, then...
Ingredients
- 150 g/5 oz onions, diced
- 1 bouquet garni
- 100 g/4 oz carrots, diced
- 3 garlic cloves, peeled and left whole
- 500 g/1 lb 2 oz pumpkin, diced
- 500 g/1 lb 2 oz dried haricot beans
- 2 preserved duck legs, halved (see Confit de canard)
- salt and freshly ground pepper
- 300 g/11 oz potatoes, diced
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