Step 1

Peel the shallot and garlic and chop finely. Peel, rinse and dice the potatoes.

Step 2

In a saucepan, heat 2 tablespoons of oil and sweat the shallots with the garlic until translucent. Add the potato cubes and pour in the wine and the broth. Add the beans and peas and simmer for 15-20 minutes over medium heat. Take some beans out of the soup and set aside. Puree the remaining soup and season strongly with salt, pepper and mustard. Reinsert the beans and pour the soup into bowls. Serve drizzled with oil.