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4
Complex
By Patience Gray and Primrose Boyd
Published 1957
The peasant’s soup is a clear broth with winter vegetables and a little pickled pork.
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