🍲 Beans and Orange Soup

Name: Beans and Orange Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 80 g dried white beans; 1 bay leaf; 0.5 tsp fennel seeds; 100 g shallots (3 shallots); 100 g celery stalks (1 stalk); 300 g small organic orange (2 small organic oranges); 80 g duck breast fillet; 100 ml classic vegetable broth; 3 sprigs tarragon; salt; pepper

190 kcal · 30 min · 4 servings

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Ingredients

80 g dried white beans
1 bay leaf
0.5 tsp fennel seeds
100 g shallots (3 shallots)
100 g celery stalks (1 stalk)
300 g small organic orange (2 small organic oranges)
80 g duck breast fillet
100 ml classic vegetable broth
3 sprigs tarragon
salt
pepper

Instructions

1. Cover the beans with 250 milliliters of cold water and let them soak for at least 12 hours.
2. Place the beans along with the soaking water in a pot. Add 200 milliliters of water and bring the mixture to a boil. Skim off the rising foam with a slotted spoon.
3. Add a bay leaf and fennel seeds to the beans. Cook the beans on low heat with the lid on for 20 minutes.
4. Meanwhile, peel the shallots and cut them into small cubes. Wash the celery, remove any tough strings, and slice it into approximately 5 millimeter thick slices.
5. Wash one orange under hot water and dry it. Peel two-thirds of the zest very thinly using a vegetable peeler and cut the strips into fine julienne.
6. Now remove the remaining peel along with the white pith from the orange. Carefully cut out the segments between the membranes and catch the juice. Squeeze the second orange cut in half.
7. Add half of the orange zest, the shallot cubes, and the celery slices to the beans. Cook the mixture on low heat with the lid on for another 20 minutes.
8. Remove the skin from the duck breast. Add vegetable broth and the duck breast to the beans. Finish cooking everything on low heat with the lid on for 15 to 20 minutes.
9. Wash the tarragon and shake it dry. Pluck off the leaves, set some aside, and chop the rest.
10. Remove the bay leaf and the duck breast from the soup. Season the duck breast with salt and pepper and wrap it in aluminum foil.
11. Blend the bean and vegetable mixture directly in the broth. Stir in the orange juice and orange segments and warm the soup. Add the chopped tarragon and season with salt and pepper.
12. Slice the duck breast thinly and add the released meat juices to the soup. Divide the soup among plates, place the duck slices on top, and garnish with the remaining orange zest and tarragon leaves.

Nutrition per serving

kcal: 190
Protein: 11 g · Fett/Fat: 8 g · Carbs: 17 g