Monday, 11 June 2012

Soupe Basque

1/4 Onions, chopped
1/4 lb Pumpkin (I used Butternut Squash), cut into pieces
1 White Cabbage, leaves cut up
1/2 lb Dried Haricot Beans, previously soaked
2 Cloves Garlic
Salt and Pepper
4 Pints of stock or water.

Brown the onions in the lard, add the remaining ingredients, seasoning and liquid. Cook, covered, for 3 hours.

*Served this with griddled Sour Dough Bread - surprisingly good. Excellent on such a cold winter, sorry,  summer, evening!!

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