Creamy bean soup with croutons and crispy ventrèche (Crème de haricots de maïs) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 46) by Paula Wolfert

  • cannellini beans
  • carrots
  • chives
  • heavy cream
  • onions
  • duck fat
  • country bread
  • piment d'Espelette
  • ventrèche

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pancetta, jambon de Bayonne, or serrano ham for ventrèche.

  • fprincess on November 17, 2010

    Simple and delicious. I used the no-soak method from egullet to cook the beans (about 2 hours at 260F).

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