Serves 4
 
      Young fresh broad beans have a delicate flavor although some consider them bland. This soup is best when the flavor of the beans is enhanced and each Puycelci cook seems to have her own secret ingredient. Some of them use more garlic, others substitute pork fat for bacon; whilst others use dried sausage or a piece of confit de porc instead of the confit de canard or d’oie.

    
•  (1.2 k ) broad beans – shelled
• 1 lb (450 g) of beans yields about 2/3 cups shelled. If the beans are larger and slightly opaque remove their outer skins.

      

• 2 tbs goose/duck fat

      

• 3-4 cloves of garlic – peeled and  minced

      

• 6 cups (1.5 l ) chicken stock or    vegetable water

     

•  bouquet garni of 1 sprig parsley and   several spinach and sorrel  leaves

     

• 1/2 cup lardon or slab bacon – cut into 1/4 x 1 inch strips, sautéed and  drained
• Partially freeze the slab bacon to facilitate the cutting

            

• or 1/4 lb dried sausage

            

• or a piece of confit (drumstick and thigh from a goose or duck, a meaty piece of porc confit)

      

• 3 onions – peeled and diced

      

• 3 potatoes – peeled and cubed