Soupe aux Broutes

• 1 kg/2¼ lb young spring cabbage shoots or leaves
• 2 l</

Cut out the central core and stems of the cabbage leaves and blanch the leaves in the stock or boiling water for 2 minutes, then lift out the cabbage with a slotted spoon and set aside.

Season the liquid with salt and pepper, put in all the remaining ingredients and cook for about 1 hour, until the potatoes begin to disintegrate. Adjust the seasoning, add the cabbage, pour into a soup t