Name: Red Wine Soup (Soupe à la Bourguignonne)
Yield: Servings: 4 or 5
Cuisine: French
Ingredients: Bouquet garni: branch of celery, thyme, bay leaf, parsley (including root, if possible), fragment of lovage, if available; 3 cups red wine; Salt; 3 ounces lean salt pork (unsmoked bacon), cut into small (¼-inch) lardons, parboiled 2 minutes and drained; 2 cups water; 1 tablespoon flour; Chopped parsley or fines herbes; Slices of dried-out bread rubbed with garlic; 4 ounces sweet onion, finely sliced; 2½ tablespoons butter

Preparation info

Servings:
4 or 5

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Somewhat reduced, with an additional garnish of sautéed mushrooms and little butter-cooked onions, this soup becomes the basic Burgundy sauce in which beef is cooked for a Bourguignon, chicken for a coq-au-vin, eel for a matelotte; poached eggs, brains, veal, lungs, or a variety of river fish, thus sauced, are said to be en meurette.

The dried crusts and chopped herbs may be replaced by crisp little croutons cooked in butter and rapidly sautéed in a pe