Cabbage and Dumpling Soup

Soupe aux Miques et aux Choux

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

It was in the old capital of the Black Périgord, in the town of Sarlat, that I first heard about miques—enormous dumplings poached in soup to give added substance to a meal. Miques are traditional peasant fare in the Périgord, Quercy, and Corrèze and are, therefore, considered a homey accompaniment to soup.

These dumplings can be made with stale bread, with a mixture of cornmeal and flour leavened with yeast, or with a type of brioche dough flavored with garlic, parsle