La Soupe aux Feves
Take 2-3 lb of broad beans out of their pods, then remove the inner
skin from the beans; a fairly long business, but, for those who
like the unique flavour of broad beans, well worth it. Bring about
3 pints of water to the boil, salt it, and put in the broad beans.
Let the pan simmer slowly. When the beans are half cooked, add a
handful of fresh green peas, a few very small white onions and a
stick of celery cut in small pieces.
In a separate pan make a little fricassee (as descrbed below), with
a slice of bacon chopped in small pieces, an onion, a clove of
garlic and some fresh parsley or basil; fry these in bacon fat,
and when they are brown add a tablespoon of flour; stir it round
two or three times, add a ladleful of the soup, and let it thicken;
then return the whole mixture to the soup. Cook it for 10 more
minutes. The flour merely gives a little body to the soup, which
is not intended to be a thick one. It is served poured over slices
of rye bread in the plates.
A ladle of the vegetables which have cooked in the soup, such as
carrots, turnips and onions, are taken out, cut up with a tomato
or two, a clove of garlic and some parsley, and perhaps some rounds
of raw leek or celery, and sauteed in goose, pork or bacon fat,
then returned to the soup before serving. When making a soup of
dried vegetables, such as lentils or haricots, the fricassee will
consist simply of a slice of bacon chopped up with garlic and onion,
and fried; these simple additions give character and savour to the
most ordinary soups.