Garlic, Duck Confit, Fava Bean and Fresh Chard Soup (Soupe a l'Ail, aux Confit de Canard, aux Feves Fraiches et aux Blettes)

From Glorious French Food: A Fresh Approach to the Classics

Cookbook

Author(s): James Peterson

Page 195

Cuisine: French

Course: Soups and Stews

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