Soupe Aux Choux

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

In a large saucepan full of cold water, put a piece of bacon or pickled pork about one pound in weight, and a bouquet of bay leaf, thyme and parsley; bring to the boil, skim and cook for one hour, then throw in one carrot, one turnip and one or two white cabbages cut in small pieces, salt and pepper, and cook for two hours more (the bacon, having served its purpose as flavouring and been removed when cooked, a little earlier, can be eaten cold or used for other dishes); chop very finely together about one ounce of the bacon, parsley and one clove of garlic, and put this in about one hour before serving.