| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
| 200 |
g |
Onions |
| 400 |
g |
Carrots |
| 400 |
g |
Leeks |
| 400 |
g |
Pumpkin |
| 400 |
g |
Savoy cabbage |
| 400 |
g |
Celeriac |
| 100 |
g |
Cassoulet beans |
| 500 |
g |
Fresh tomatoes |
| 10 |
|
Cloves garlic |
| 1 |
bn |
Fresh thyme |
| 2 |
|
Bay leaves |
| 150 |
g |
Pork lard |
| 3 |
tb |
Fresh parsley |
| 200 |
g |
Smoked bacon lardons |
INSTRUCTIONS
Finely chop the leeks and cabbage, and finely dice the carrots, pumpkin,
celeriac, onion and garlic.
Remove the green stems from the tomatoes and make a cross at the base of
the skin with a knife. Plunge the tomatoes into boiling water for 30
seconds, then remove and plunge into iced water. The skins should now
easily peel away from the flesh.
In a large pot, melt the pork lard over a medium heat and add the bacon
lardons. Add all the other ingredients except the parsley, and season with
pepper. Add as much water as you think necessary, and cook over a medium
heat for 30 minutes.
Add the parsley at the end of cooking and serve the soup with white crusty
bread.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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