Soupe des vendanges

Yield: 1 servings

Measure 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 \N Cloves garlic
1 bunch Fresh thyme
2 \N Bay leaves
150 grams Pork lard
3 tablespoons Fresh parsley
200 grams Smoked bacon lardons

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.

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