La soupe de vendredi saint / Good Friday soup is traditionally eaten at the end of the Lenten fast. It is made from basic ingredients: I soaked dried chick peas for 24 hours, then drained and rinsed them. I cooked these in salted water for a couple of hours until tender. I heated duck fat in a pan and fried chopped onion and garlic until just starting to colour. I liquidised everything in a blender, then reheated, adding some salt and pepper. The result was a very thick soup which I thinned with a little stock and served with fried bread cubes. This dish might be frugal and appropriate to the season, but it was also very good to eat.
My Year of French Cookery ... continued 