Soupe à la Paysanne

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

The peasant’s soup is a clear broth with winter vegetables and a little pickled pork.


  • The vegetables required are 1 onion
  • 1 leek
  • 2 carrots


Chop the onion and leek very finely and put them in a heavy aluminium saucepan with the lard and the pickled pork, cut up into small cubes, and cook them on a low flame without browning. Add the carrots and turnips, cut into four and sliced, and the sliced cabbage. String the French beans and break them into ½ inch pieces, put them in the pan, and stir the gently cooking vegetables with a woode