°800 g Fresh white beans
°50 g Old Comté
°1 stalk of celery
°3 cloves of garlic
°150 g Luxeuil ham
Shell the beans. Peel the carrots, potato, onion and garlic. Cut all the vegetables into small cubes.
Fry the ham cut into cubes in a pan with olive oil. When it is golden, take it out with a skimmer. Brown the vegetables in the bottom of the casserole dish and deglaze with 70 cl of water. Add the fresh coconuts and cook for 50 minutes.
Serve the soup and spread the diced ham and a few shavings of Comté cheese on top, using a vegetable peeler.