Soupe aux Choux. IV

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Instead of salt pork or bacon, the bones of roasted joints can be used up for making this soup. The process of cooking is the same, but it is advisable to add two pork sausages cut in slices and slightly fried—or slices, uncooked, of the kind of larger sausage called saucisson, or cervelas, obtainable at almost any shop in Soho or Bloomsbury.

In the South of France this soupe aux choux is served with thin slices of stale household bread, upon which the boiling soup is poured. It is a matter of taste.