Soupe Paysanne du Perigord La Ferm

Prep:15minCook:3h

This soup recipe came from an old French farmhouse and is one of my favorites. Pretty simple ingredient-wise, and is always better the next day. It mostly sits unattended for cooking. Simple rustic flavors. Can be vegetarian if you use butter instead of duck fat. Dependent on seasoning for sure, so play with that if it's not quite what you want yet.

Updated at: Sun, 24 Sep 2023 19:38:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories252.1 kcal (13%)

Total Fat2.6 g (4%)

Carbs46.5 g (18%)

Sugars3.4 g (4%)

Protein11.8 g (24%)

Sodium266.2 mg (13%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 pounddried white Northern beans

1 poundpotatoes

peeled and thinly sliced

8 ouncescarrots

peeled and thinly sliced

8 ouncesleeks

well rinsed, dried and thinly sliced

1 tablespoonduck fat

or butter

salt

to taste

freshly ground pepper

to taste

12 slicesrye bread

very thin, day old, rustic

Instructions

Step 1

One day before serving the soup, soak the beans in plenty of cold water. Three hours before serving the soup, drain the beans. Heat 5 quarts water to a boil in a large soup pot. Add the drained beans, the potatoes, carrots, leeks, duck fat, salt, and pepper. Return to a boil, then reduce the heat and barely simmer the soup, partially covered, for three hours. Taste and adjust the seasonings. To serve, put a slice of rye bread in each warmed soup bowl, ladle the soup over the bread, and season with pepper. Notes. You can substitute another white bean--just as long as you like the size for the soup. If you cannot find great ryel I would find the best bakery around and get any rustic bread. Rye gives the most accurate taste, but you can experiment. Better the next day!