Potée Bourguignonne

Name: Potée Bourguignonne (Hearty Meat Soup)
Cuisine: French
Ingredients: 3 onions; 2 cloves; 3 leeks; 2 bay leaves; 2 quarts water; 2 cups white wine (Burgundy); 2 cloves garlic, minced; Salt and pepper to season; 6 carrots, chunked; ⅛ teaspoon thyme, or 1 branch; 6 sprigs parsley; 6 slices lean bacon, diced; 1 salted chine of pork; 1 (4-pound) ham shank; 1 pound cervelat sausage, or German-type frankfurters; 1 green cabbage (about 1 pound); 6 medium-sized potatoes; 4 turnips, quartered

Hearty Meat Soup

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Almost every province has its potée. Some omit the meats and use just vegetables. The potée of Burgundy is as famous as the potée of Auvergne. The Auvergne potée follows the same recipe, with the addition of ½ pound of cooked white beans.

Ingredients

1 (4-pound) ham shank
1 salted chine of pork
6

Europe
France
Main course
Mediterranean
Burgundy
Soup

Method

Put ham, chine of pork, and bacon into a large kettle with water and wine. Add the garlic. Stick the cloves into 1 onion. Add onions. Wash and tie leeks. Add to kettle, then add bay leaves, parsley, thyme, salt, and pepper. Simmer 2 hours. Discard bay leaves, parsley, thyme branch