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EasySoups & BrothsmeatCC0 1.0 Universal
Auvergne Soupe au Chou (French Country Cabbage, Pork Belly and Potato Soup)
The rustic heart of the French Auvergne mountains: sweet savoy cabbage simmered gently with cured smoked pork belly, potatoes, carrots, leeks, and thyme, ladled over slices of rustic rye bread.
Prep
20 min
Cook
55 min
Total
75 min
Ingredients
servings
6
- Savoy cabbage shredded into wide ribbons600 g
- Smoked pork belly or slab bacon thickly sliced400 g
- Potatoes peeled and cut into chunks400 g
- Carrots sliced into rounds200 g
- Leek sliced150 g
- Fresh water or light broth1600 ml
- Fresh thyme sprigs5 g
- Dried bay leaf1 pc
- Black pepper1 tsp
- Fine sea salt4 g
Preparation Steps
1
Place sliced smoked pork belly in a large stockpot with cold water, thyme sprigs, and bay leaf. Bring to a boil, skim foam, and simmer gently for 25 minutes.
2
Add carrots, sliced leeks, and potato chunks to the pot. Simmer for 10 minutes.
3
Stir in shredded savoy cabbage, season with salt and black pepper. Cover and simmer gently for another 20 minutes until cabbage and vegetables are meltingly tender. Ladle piping hot into deep bowls with generous slices of tender pork belly.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
22g
Carbohydrates
24g
Fat
21g
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
