What could be more comforting against the cold and damp of a stormy January day than a bowl of home made soup, enjoyed by the glow of a crackling fire? White beans are the basis for a soup that I find fits the bill ideally. The beans make it hearty and filling, a bit of julienned ham adds just enough smokiness without being heavy, especially on the heels of December's gastronomic overindulgence. What really sets this soup apart from all the other bean soups is the seasoning: the sweet, licorice flavor of fresh tarragon, just picked from the garden.
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