829 Soupe Cultivateur

Method

Cut 400 g (15 oz) of mixed carrot, turnip, white of leek and onion into fairly large rough Brunoise and stew together gently for a fair amount of time with 75 g (2½ oz) butter but without colour. Moisten with 1½ litres (2⅝ pt or 6½ U.S. cups) White Bouillon and simmer gently. When the vegetables are half cooked, add 200 g (7 oz) sliced potatoes and 125 g (4½ oz) lean salt belly of pork free from rind, cut into dice or small batons and well blanched; the pork represents the garnish. Finish cooking together gently.

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