846 Soupe du Laboureur

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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 2Β½ litres (4ΒΌ pt or 5⅝ U.S. pt) water, bring to the boil, skim and add 100 g (3Β½ 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.