Soupe aux Choux

Cabbage Soup

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 (¼-inch thick) slices salt pork
  • 2 onions, sliced
  • 2


  1. Dice salt pork and place in large kettle. Render fat from it, but do not let it brown. Add onions. Wash leeks. Slice into kettle, using about 2 inches of the green tops. Cover and simmer about 1 hour.
  2. Add remainder of ingredients, e