853 Soupe à la Savoyarde

Method

Slice 300 g (11 oz) celeriac and 100 g ( oz) each of potatoes, leeks and onions. Stew together with 120 g (4 oz) finely chopped salt pork fat; moisten with 1 litre ( pt or U.S. cups) water, season with 15 g (½ oz) salt and finish cooking together.

Finish the soup with 5 dl (18 fl oz or U.S. cups) boiling milk and finally add 50 g (2 oz) butter.

Have prepared some thin slices of rye bread sprinkled with grated chesse and gratinated and add these to the soup when serving.

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