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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stove
- Pot
- Mixing bowl
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 300 g/11 oz potatoes, diced
- salt
- freshly ground pepper
- 3 garlic cloves, peeled and left whole
- 500 g/1 lb 2 oz pumpkin, diced
- 2 preserved duck legs, halved (see Confit de canard)
- 150 g/5 oz onions, diced
- 1 bouquet garni
- 500 g/1 lb 2 oz dried haricot beans
- 100 g/4 oz carrots, diced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Haricots au Vin Rouge from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Gratin d’Haricots Verts from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Cream of Haricot Vert Soup | Just A Pinch Recipes
justapinch.com
Bouilli from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Jambonneau de Porc en Bocal from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Salade d’Haricots verts a la creme from The Cooking of Provence by Patricia Lousada
app.ckbk.com
Haricot And Potato Soup
studentrecipes.com
Soufflé of Green Beans from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com