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Tarbais Soup with Garlic
Potage Tarbais à l'Ail

Serves: 4 : 4

Soak the beans overnight in cold water. Drain the beans and place them in a saucepan. Cover with fresh cold water. Bring to a boil and simmer for one hour, adding salt to taste half way through. In a large sauce pan, over medium heat, sweat the leek and celery in the goose fat. Add 4 cups of water, the bacon and the bouquet garni; bring to a boil and simmer 5 minutes. Add the garlic cloves and the beans; add water to cover and simmer for half an hour. Remove the bouquet garni and the bacon. Drain the beans, saving the 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 immediately.

Recipe Contributed By

Recipe Category: Soups

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

Items Available For This Recipe