826 Soupe à la Bonne Femme

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Shred 250 g (9 oz) white of leek and stew gently with 75 g ( oz) butter. Moisten with litres (3 pt or U.S. cups) water or White Bouillon. Add 500 g (1 lb 2 oz) potatoes cut into thin slices from potatoes trimmed to the shape of corks and season with 15 g (½ oz) salt if using water. Cook together gently.

Finish at the last moment with 75 g ( oz) butter and add dried slices of French bread to the soup when serving.