824 Soupe a l’Auvergnate

Method

Prepare a marmite with 1 boned salted pig’s head covered with cold water. Bring to the boil, skim and add a garnish of 500 g (1 lb 2 oz) mixed sliced carrots, turnips and leek; 200 g (7 oz) sliced potatoes; and 300 g (11 oz) shredded cabbage hearts. Add 100 g ( oz) lentils and cook gently together. Serve with very thin slices of brown bread and a little of the pig’s head cut into large dice.

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