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Creperie du Village's soupe aux haricot blanc

Time 1 hour 30 minutes
Yields Serves 8 to 16
Creperie du Village’s soupe aux haricot blanc
(Ricardo DeAratanha / Los Angeles Times)
1

The day before making the soup, place the beans in a nonreactive pot with enough water to cover the beans by 2 inches. Soak the beans overnight.

2

The next day, add the onion, celery, tomatoes, garlic, herbes de Provence and bay leaves to the pot with the beans and soaking liquid (add additional water as needed to keep the beans submerged). Simmer the soup until the beans are tender, stirring occasionally and adding additional water, if needed, to keep the beans submerged.

3

While the soup is cooking, render the bacon in a separate pot until crisp. Stir in the diced ham and remove from heat.

4

When the beans are tender, stir in the bacon and ham, along with the rendered bacon fat. Add additional water if desired to thin, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. This makes a generous 4 quarts soup.

Adapted from chef Jason DeBacker of Creperie du Village in Aspen, Colo.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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