Description
This thick, nourishing, French peasant soup will warm you in any weather. The soup is very hearty and delicious.
Ingredients
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Broth
2.5 l
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The Apium graveolens Dulce
3 piece
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Cabbage
0.5 plug
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Carrots
2 piece
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Turnips
1 piece
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Potatoes
5 piece
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Leeks
2 piece
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Beans
1 can
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Brisket
250 g
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Stew
1 can
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Onion
1 piece
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Bay leaf
2 piece
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Thyme
1 sprig
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Carnation
3 piece
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Allspice
3 piece
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Garlic
3 tooth
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Salt
-
Vegetable oil
Cooking
Into the bulb insert the cloves.
Put the broth on the fire, put the onion, Bay leaf, sprig of thyme and allspice.
Carrots and celery cut into small cubes, leek slices, garlic chop.
In skillet, heat oil and simmer it on the vegetables.
Shred cabbage very thinly and not put the rest of the vegetables to stew. Stew until soft.
Turnips and potatoes cut into large cubes.
In a saucepan with the broth sautéed Savoy vegetables and bring to a boil. Then put the potatoes and turnips, bring to a boil and cook for 15 minutes.
Smoked bacon or pork cut into small pieces or strips.
Add to the soup beans, bacon (pork) and/or duck stew, add salt and pepper to taste. Bring the soup to a boil and simmer for another 15 minutes.
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