Sobronade

Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion.
Sobronade
Serving           2
Ingredients                                        Quantity
Dry Haricot Beans                                 30gm
Thick Tomato Juice/Tomato Puree   75ml
Onion.                                              20gm
Carrot.                                              20gm
Celery                                                 20gm
Turnip.                                             20gm
Sausage                                                 1 No
Garlic                                                 5gm
Thyme.                                             2gm
Potato.                                              30gm
Parsley                                                 2gm
Salt And Pepper.                               3gm
Brown Sugar                                         1gm
Butter.                                               15gm
Ham                                                 1 Slice
Saussage                                         2 Nos

Method:

Heat 1 tablespoon of the fat in a large heavy-based flameproof casserole dish over heat. Then add the beans. Quarter 1 of the onions and add to the dish. Cover with water, bring to the boil and then reduce the heat. Skim off any scum, cover and simmer while you cook the vegetables.
Roughly chop the remaining onion and heat 2 tablespoons of the fat in a frying pan over a medium heat. Working in batches, fry the chopped onion, carrots, celeriac and turnips and potato until golden but not cooked through. As each batch is finished, add to the casserole with the beans. Add the garlic, thyme and bay leaves. Chop the parsley stalks and add them as well. Stir everything together, cover and simmer for 10 minutes, stirring from time to time.
Brown the sausages in the remaining fat until golden. Cut the sausages into chunks and add to the casserole along with a tomatoes. Roughly chop the parsley leaves and add to the casserole with the salt and pepper and the sugar. Cover and simmer, stirring from time to time. The cooking juices should have reduced and the beans become tender, producing a thick stew. If the mixture is too thin, continue cooking, stirring a little to crush the beans to help it thicken. Check for seasoning. Serve scattered with the 1 tablespoon of chopped parsley.