Preparation / Directions:
Sauté onion and kielbasa in heavy large saucepan over medium heat
until onion is soft and sausage is light brown, about 8 minutes. Add
thyme and stir 1 minute. Add wine and boil until slightly reduced,
about 2 minutes. Mix in broth, 1 cup beans and goose. Mash remaining
beans to coarse puree; add to soup. Partially cover pan and simmer
soup until flavors blend, stirring occasionally, about 10 minutes.
Season to taste with salt and pepper. Sprinkle parsley over and serve.
Duck, turkey or dark chicken meat can substitute for the goose with
equally delicious results. Fine accompaniments are a green salad with
Roquefort vinaigrette and hot crusty bread. For a quick and
sophisticated dessert, add a bit of red wine and ground cinnamon to
canned pears with their syrup.
2 Servings; Can be doubled.
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