846 Soupe du Laboureur

Method

Prepare a marmite with 300 g (11 oz) soaked knuckle of salt pork; 300 g (11 oz) blanched, pickled belly of pork; 150 g (5 oz) each of roughly sliced carrot, turnip and white of leek, and 60 g (2 oz) roughly chopped onion. Moisten with litres (4¼ pt or 5⅝ U.S. pt) water, bring to the boil, skim and add 100 g ( oz) green split peas. Allow to cook gently for 3 hours. Serve the soup with small pieces of the boned knuckle and belly of pork.

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