Soak the beans overnight.
Cook them one hour. Put a few tablespoons apart and puree the rest. Chop the
carrots and the garlic, fry five minutes in olive oil, add the chicken broth and
cook 20 minutes. Puree the mixture and put together with the bean soup and
beans. Reheat and add salt,
fresh milled pepper, the sausage and the wine.
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Slice the onions and fry them in the butter on a very low fire for 15
minutes. Stir in the flour. Add stock, salt and a lot of fresh milled pepper and simmer for 45
minutes. In the meantime, slice and toast the French bread. Grate the cheese
and put on top of the French bread, and put the bread under the grill until
the cheese has melted. Put the soup in bowl or soup plates and put the bread
in.
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