828 Soupe à la Bûcheronne

Method

Cut 150 g (5 oz) each of Kohlrabi, turnip and potatoes in thin Paysanne and stew together with 100 g ( oz) chopped fresh pork fat. Moisten with litres (2⅝ pt or U.S. cups) water, add 200 g (7 oz) very small fresh haricot beans and 15 g (½ oz) salt and cook gently together. If fresh beans are unobtainable use cooked rice placed in the soup a few moments before serving. Add small thin slices of brown bread to the soup when serving.

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