INGREDIENTS:
°400g Dried white beans
°1 thick slice of ham on the bone (300 g)
°6 Carrots
°1 Leek
°2 stalks of celery
°4 garlic cloves
°4 shallots
°30g Duck fat
°1.5l Chicken stock
°1 bouquet garni
°Salt
°Pepper
PREPARATION:
The prior night, absorb the beans a lot of cold water. That very day, strip and mince the shallots and garlic. Wash and split the leek, slim out and flush the celery. Cut the two vegetables into pieces. Strip, wash and cut the carrots into little shapes. Dissolve the shallots in a huge pan with the duck fat, 10 min. Add the beans and the bouquet garni. Pour in the stock and bring to a stew. Cover and stew for 60 minutes. Take a fourth of the soup and pass this part through a vegetable factory. Empty it back into the pan. Add the ham cut into 3D squares. Blend and keep cooking for 15 minutes. Serve hot, conceivably sprinkled with cleaved parsley.
Enjoy !