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