Soupe de feves aux lardons


  • 1 kg (2,2 lbs) of fresh broad beans
  • 6 spring onions
  • 4 tomatoes
  • 200 g (0,44 lbs) fine smoked bacon
  • 1 bay leaf
  • 1 sprig of savory
  • 1 tablespoon of olive oil
  • Salt pepper
  • 4 slices of country bread
  • 50 g (0,11 lbs) butter

    

Scald the tomatoes for 1 minute, peel them, seed them and cut them in small dice.

Shell the beans, boil them for 2 minutes, cool them and remove the skin of each grain.

Chop the new onions.

Fry the bacon in olive oil. When they are golden brown add the onions, tomatoes, bay leaf, savory and cover with water.

Bring to a boil, then add the beans, salt and pepper.

Cook over low heat for 30 minutes.

Meanwhile, cut the slices of bread into cubes and brown them in a pan with the butter.

Serve the soup very hot with the croutons.

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