Slice the cabbage and blanch in boiling water for 1 minute. Drain and refresh in cold water.
Wash and peel the carrots and then cut into small dice.
Wash and peel the celery then cut into small dice.
Peel the onion and finely slice.
Peel the garlic and chop very finely.
Peel the potato and cut into small cubes. Place in a bowl of cold water to stop them from going brown.
Dice the chicken thigh.
Heat a saucepan with a little oil. Add the chicken and the bacon to the pan and cook until caramelised. Add the vegetables, garlic and herbs. Season with salt and piment d'Espelette and then cook for 5 minutes to release the flavours from the vegetables. Add the stock and cook for a further 20 minutes. Add the haricot beans and cabbage 1 minute from the end of cooking time to warm through. Check the seasoning and serve immediately.
«Feel free to use cannellini, flageolet or haricot beans when making this soup.»
A delicious soup from the Basque region made with chicken, haricot beans, bacon and savoy cabbage.