Ingredients
- 1 1/4 pounds lardons
- 2 tbsp extra virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 tsp chopped thyme
- 2 tsp chopped rosemary
- 1 pound soissons beans, soaked overnight and drained
- 10 cups Chicken stock
- Salt and freshly ground black pepper
How to Make Soissons Bean Soup with Lardons
Trivia Soissons Bean
Lardons
The Oxford English Dictionary characterizes "lardon" as “the bits of bacon or pork which are embedded in meat during the time spent larding", offering supremacy to that process. As per the Middle English Dictionary, the most prominent usage of the word is in 1381, in a publication called Pegge Cook. |