Garbanzo bean soup with spinach and foie gras from The Basque Kitchen: Tempting Food from the Pyrenees by Gerald Hirigoyen and Cameron Hirigoyen

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

  • anya_sf on May 20, 2021

    Normally I wouldn't use foie gras this way, but I had some lurking in the freezer and figured soup might be the best use of it. I worried the foie gras would all melt if cooked in 1/2" cubes, so I cooked 1/2" slices, then broke them up afterwards. I substituted thick-cut bacon for uncut (couldn't find) and spring onions for leek. For some reason, the garbanzo beans never got really tender, but after an extra hour of simmering (during which I had to add extra water), we decided they were tender enough and ate the soup. The soup was quite flavorful and well seasoned, although I'm unlikely to make it again with foie gras, but honestly it would be good with just bacon or ham.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.