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Basque pea soup

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Basque pea soup

Wine Vinegars (sherry or red wine vinegar)
0.5tbspGoose or duck fat or olive oil (half of each)
1Large onion
1.5tbspPork or goose fat
200gDried white beans
4slicesDaggammelt Italian bread
4slicesPancetta (about 70 g) – or bacon
5-600gWhite cabbage

Instructions for Basque pea soup

To prepare the Basque pea soup recipe, please follow these instructions:

Rinse and sort the beans. Soak them in plenty of cold water for at least 10 hours. Cut the slice into thin slices and pancetta in small cubes and sauté both in grease in a large saucepan. Cut the cabbage into very thin strips and put them in the pan together with the soaked beans, finely chopped garlic and salt and pepper. Pour 2 l of water and let it spin for 2 1 / 2-3 hours until the beans are tender. Cut the bread into small pieces and shake them brightly and golden in oil.

Taste the soup and serve it with a little wine vinegar poured into each serving.