shortbutfast (shortbutfast) wrote in french_cuisine,

Potage Tarbais à l'Ail # Tarbais Soup with Garlic

Potage Tarbais à l'Ail
Tarbais Soup with Garlic

 10 oz Tarbais beans  
 1 leek, white part only, finely sliced
 1 rib of celery, finely sliced
 3 tbsp goose fat  
 1 thick slice of bacon
 1 bouquet garni
 5 cloves of garlic
 Salt and pepper
 1 tbsp parsley

Soak beans overnight in cold water. Drain beans, place in a saucepan. Cover with fresh cold water. Bring to a boil and simmer for an hour, adding salt to taste halfway through. In a large sauce pan, over medium heat, sweat leek and celery in goose fat. Add 4 cups of water, bacon and bouquet garni; bring to a boil and simmer 5 minutes. Add garlic and beans; add water to cover and simmer for half an hour. Remove bouquet garni and bacon. Drain beans, saving cooking juice, and puree them in a food mill or food processor. Add the cooking juice; the soup must be of a fairly thick consistency. Salt and pepper to taste. Sprinkle with parsley and serve piping hot. Serves 4

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