La soupe d’épeautre, La Bonne Etape

This is one of those wonderful highly flavoured country-bred soups of old Provence, as served today by Pierre and Jany Gleize.

Epeautre is a kind of wild wheat with a small dark grain, much used in country recipes in the old days; cracked wheat or barley make acceptably rustic substitutes.

Pieces of wild duck and fat slices of country sausage were added on feast days. At other times, a shoulder of lamb or half a leg was used. And sometimes the epeautre and vege