The soupe de soissons she made last night?

It was delicious.

The recipe (taken from Lucy's Kitchen Notebook) is below. Note that we substituted confit de canard, which you can buy in a can in Sydney along with its fat, for the lamb, and fond de veau for the veal demi-glace. Seriously, who has THAT lying around?

Ingredients
200 grams broth cooked Haricots de Soissons (big white beans)
1 branch sage
1 clove garlic
1 European bay leaf or 1/3 to 1/2 of a California bay
water to cover
1 courgette
1 small onion
1 slice of leftover leg of lamb
2 tablespoons duck fat
salt and pepper
2 tablespoons veal demi-glace
the juice of ½ lemon
a drizzle of good olive oil

Directions
Make a bouquet with the sage and bay.
Put the beans, the bouquet, and the clove of garlic of which you have peeled and removed the germ in a small pot and cover with water. Bring to a boil, and then turn the heat down to very low. Simmer for 15 minutes.
Cube the courgette and mince the onion.
Cut the slice of lamb into strips and heat the duck fat to very hot. Toss and turn the strips of lamb in the duck fat until they are browned and crisp. Remove the lamb from the pan, and add the courgettes and the onion.
Put two soup bowls in the oven to warm.
Turn the heat down on the courgettes and cook them slowly, stirring occasionally until soft, about 5 minutes.
Remove the bouquet from the beans, leaving a leaf or two of the sage.
Mix the beans and their liquor with the blender into a smooth puree.
Add the demi-glace, stir, season with salt and pepper, and brighten with lemon juice.
Taste and adjust seasoning.
Bring the hot bowls from the oven and mound a spoonful of courgettes into the center of the bowl. Cover with soup, and then pile the crisped lamb strips in the center. Drizzle with fruity olive oil and serve immediately with dense crusty bread.