Name: Soupe aux Choux (Cabbage Soup)
Cuisine: French
Ingredients: 3 cups water; 1 teaspoon salt; ⅛ teaspoon pepper; Grated Gruyère or Parmesan cheese; 1 tablespoon sugar; 2 potatoes, cubed; 2 carrots, diced; 1 turnip, diced; 2 leeks; 2 onions, sliced; 4 (¼-inch thick) slices salt pork; 4 cups chicken stock; 1 very small head (or ½ pound) green cabbage, shredded

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Soup
Gluten-free

Method

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.
Add remainder of ingredients, e