It’s cold. When it’s cold, we think of soup. And when it’s cold, rainy, and you’ve been up early, you think of soup with croutons.

For 3 hardy souls who’ve spent their day outdoors.

Ingredients

• 300g dried giant beans
• 1 sprig of rosemary
• 1 sprig of sage
• 300g pikeperch fillet
• 3 slices of slightly stale whole-grain bread
• 1 clove of garlic
• 1/2 head of green cabbage

Instructions

1. Prepare the Beans:
   • Soak the beans for a full day.
   • Rinse them in clear water, then simmer them for 4 hours in salted water (twice the volume of the beans) with the sage and rosemary.
2. Cook the Cabbage:
   • Braise the cabbage for 15 minutes on low to medium heat, then set aside until plating.
3. Make the Croutons:
   • Brown the bread slices in a bit of olive oil, then rub them with the garlic clove.
4. Prepare the pikeperch:
   • Cut the pikeperch into pieces and add them to the bean broth just before serving. If you have the tools, you might consider serving this “shabu-shabu” style.

To Serve:

• Arrange the cabbage on one side of the bowl and the beans on the other, with the croutons on top.

Here, we’re keeping it simple, served in a ramen bowl.