a taste of France

Fresh Haricot Soup a French recipe



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Ingredients


Fresh haricot bean soup

Potage de petits haricots verts et blancs

to serve 4

1pt / 1/2 ltr of cooked haricot beans

100g / 3½ ozs of small French beans sliced diagonally parboiled for 1 min

croutons dried in the oven

1 teaspoon chopped chives

1/2 teaspoon of sugar

1ltr / 2 pts of boiling consomme recipe on this page



Put the beans in a warmed soup tureen. Add the croutons, chives and a pinch of sugar.

Pour the boiling consomme over and serve immediately

Consomme


Ingredients


2.5 ltr / 4¼ pts of water

1.25kg / 2½ lbs of beef [short ribs or shin ]

chicken carcasses and giblets [ but not liver ]

salt

150g / 5ozs of carrots

125g / 4ozs of turnips

1 parsnip

3 leeks

1 onion stuck with a clove

1 stick of celery

1 sprig of parsley

Put the water, meat and salt into a large pan.

Bring to the boil and skim, then add the vegetables and parsley.

Cover with the lid a jar and cook over a low heat for 5 to 6 hours.

When cooked strain through a colander lined with damp muslin




  • If you liked the haricot soup try a creamy onion soup recipe
  • Rich country broth recipe
  • celery soup recipe
  • Cream of mushroom soup
  • sausage and bean soup recipe

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