Smoked Pork Soup

Name: Smoked Pork Soup (Soupe à la Viande Fumée)
Yield: 6 Servings
Cuisine: French
Ingredients: 1 Turkish bay leaf or ½ California bay leaf; 10 parsley sprigs; Small bunch of celery leaves (not ribs); 4 onions; 6 medium carrots, cut in quarters; 6 purple-topped turnips cut in quarters; 1 head of Savoy cabbage, cut in quarters; 6 leeks, tied in a bundle (white and light green parts only); 1 pound slab bacon; 4 pork hocks; 1 smoked pork shoulder; ¼ recipe Fides or; 1 thyme sprig; 1 teaspoon Maggi seasoning; ⅓ pound commercial angelhair pasta

Soupe à la Viande Fumée

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This soup was still served in 1939 at a little hotel in La Clusaz that has now disappeared. The soup may be the same as what Marie Thérèse Hermann describes as soupe à la viande des Aravis. All I remember is that it was extremely smoky and that a nice and sticky dish of rice was served on the side with the overboiled vegetables.

Ingredients

1 smoked pork shoulder
1 pound slab bacon
4 pork hocks

Europe
France
La Clusaz
Mediterranean
Savoie
Summer
Soup

Method

Put all the meats into a pot, cover with cold water, bring to a boil, and blanch 5 minutes.

Drain completely, then cover the meats again with 5 quarts of water. Bring to a boil, add all the vegetables, aromatics, and the Maggi seasoning and cook approximately 3 hours, until the pork shoulder is