Soupe des vendanges
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Onions |
| 400 | grams | Carrots |
| 400 | grams | Leeks |
| 400 | grams | Pumpkin |
| 400 | grams | Savoy cabbage |
| 400 | grams | Celeriac |
| 100 | grams | Cassoulet beans |
| 500 | grams | Fresh tomatoes |
| 10 | Cloves garlic | |
| 1 | bunch | Fresh thyme |
| 2 | Bay leaves | |
| 150 | grams | Pork lard |
| 3 | tablespoons | Fresh parsley |
| 200 | grams | Smoked bacon lardons |
Directions
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.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.