Quail bean soup

Ingredients for 6 servings:

• 4 tbsp oil (Alba oil)
• 300 g of belly bacon
• 500 g onion(s), diced
• 250 g carrot(s), diced
• 100 g celery, cut into pieces
• 500 g dried chickpeas
• 2 liters of water
• 1 bay leaf, fresh
• 2 tbsp vegetable stock powder
• 0.3 tsp, leveled nutmeg, freshly grated
• ½ tsp, levelled pepper from the mill
• 1 garlic clove(s), whole

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Egg Bonnezou, prepared in a pressure cooker

Cut the bacon into 6 pieces. Fry them in Alba oil until golden brown. Set the bacon aside. Fry the onions in the same oil until golden brown. Add the carrots and celery and fry briefly. Add the beans without soaking and pour in the water. Add the stock powder, bay leaf, pepper, nutmeg, and the garlic clove. Return the fried bacon to the pot and bring to a boil. Close the lid of the pressure cooker and simmer on low heat for 90 minutes. After the cooking time, fish out the bacon and set aside as a garnish. Also fish out the bay leaf and garlic and discard. Purée the soup finely with a hand blender and season to taste. Serve with the bacon as a garnish. The soup tastes even better reheated the next day than freshly made.