Broad Bean Soup (Soupe aux Feves)

Ingredients

• 1 pt. shelled beans
• 2 pts. water or meat boilings
• 1 onion
• 1 oz. dripping or bacon fat
• 1 cupful hot milk
• White pepper
• Salt
• A pinch of sugar
• 1 dessert-sp. chopped parsley

Method

1. 1

   Put the beans into boiling salted water and cook for 10-12 minutes.

2. 2

   Drain, rinse in cold water, and remove the tough outer skin.

3. 3

   Melt the fat in a saucepan, add the beans and onion, season, and cook slowly with the lid on.

4. 4

   Add the water or meat boilings and cook until the beans are tender, about 45 minutes.

5. 5

   Rub through a sieve, return to the saucepan, add hot milk, parsley, sugar, and more seasoning if needed.

6. 6

   Serve with croûtons of toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 76. The excerpt below is the record exactly as published.

Broad Bean Soup (Soupe aux Feves) 1 pt. shelled beans. 2 pts. water or meat boilings. 1 onion. 1 oz. dripping or bacon fat. 1 cupful hot milk. White pepper and salt. A pinch of sugar. 1 dessert-sp. chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.