Soupe aux choux

Preparation info

  • [For

    four

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Soupe aux choux contains more flavours than its name would suggest. It is the liquid in which a potée has been cooked, and is normally served as a first course to that dish of salt pork, turnips, carrots, potatoes and cabbage. Any liquid left over after that is served at subsequent meals as a soup in its own right. When properly made (i.e. if the cabbage has been blanched), it has a complex and not too cabbagy taste. But many Auvergnats I hav