Goose Soup with White Beans

the evening before

1. Soak the beans overnight in sufficiently cold water … (if you want to use canned pre-cooked beans, see note).

preparation

1. Drain the beans, put them back in the pot and fill up with enough water that they are covered with water for a good 2 fingers and then bring to the boil. Simmer gently with the lid closed …
2. In the meantime, cut the bacon into thin strips. Remove the goose meat from the leg and cut into bite-sized pieces. Heat the clarified butter and fry the strips of bacon with the piece of goose in it. Then put everything in the pan with the beans (including the frying fat), add the sprigs of marjoram and cover and let simmer for a good hour on a low heat.
3. In the meantime, peel the potatoes and cut them into small pieces. After about 1 hour add to the soup pot. Fish out the stalks of the marjoram sprigs.
4. For the roux we heat the butter and add the flour, we let it brown while stirring constantly, then pour in 1 large ladle of the broth and let it simmer for a good 10 minutes so that the flour taste disappears. Then we carefully stir it into the soup, taste again with a little sugar & vinegar to taste (depending on how salty the belly was, maybe add a little more salt) and then let it boil again vigorously.
5. Put the finished soup in a soup cup, put some freshly cut chives or parsley over it and now ….. enjoy your meal …..
6. 7th note: …. alternatively you can also take 2 cans of pre-cooked beans (like me today …;)))), but then add a good 800 ml of goose stock to the fried bacon and goose meat and add the beans first when the potatoes are almost cooked.