Name: Winter Vegetable Soup with Black Pudding (L’ollada, also known as ouillade)
Yield: Serves 4–6
Cuisine: France
Ingredients: 200 g dried haricot beans or chick peas, soaked overnight; 1 potato cut into rough pieces; 2 sprigs of thyme or ½ tsp dried thyme; 3 bay leaves; 150 g boudin noir or black pudding; 150 g spinach beet or chard (blette), cut into short strips; 4 tbsp olive oil; 1.5 litres unsalted chicken stock; 150 g boiling sausage; salt, pepper; slices of country bread; 1 leek, cut diagonally into large pieces; 200 g smoked bacon or salt pork (see note above) cut into slices 2 cm thick, or use a ham hock, in which case leave it whole and slice it up when you serve the soup; 300 g carrots, sliced across diagonally into thick slices; 1 stick celery, sliced into crescents; 1 medium onion, coarsely chopped; 750 g in weight, dark outer leaves removed; 1 green curly cabbage around

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

The olla was a big black cauldron that hung over the fire in every kitchen fireplace. The soup made in this pot became the ollada.

Ollada podrida meant rotten pot; tradition held that keeping the cauldron going continuously for days on end, the soup could be resurrected with some new ingredient added each day, together with a bit more water. The flavour that developed was a popular one in the region – a slight rancidity, which is definitely not sought after toda

Ingredients

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Ingredients

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