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Soupe Des Vendanges

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

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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