La Potée. France

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12 small carrots
  • 6 small turnips
  • 6 small onions
  • 12 small potatoes
  • 2lb broad beans
  • 2lb peas
  • 1 small cabbage
  • 1lb bacon


    Clean the carrots, turnips, onions and potatoes and put them into a heavy saucepan with the bacon in a whole piece. Cover with water and simmer for thirty minutes. Add the beans and peas and continue simmering for thirty minutes. Cut the cabbage into small pieces and simmer for five minutes. To serve, cut the bacon into small pieces and put into a tureen. Pour over the soup and vegetables.