Soupe Albigeoise

D-D

An adaptation of a well knoion French dish, Soupe Albigeoise (soop ahl-bee-jwahz) is easy to make and is ideal to serve as a warming family meal with lots of bread and cheese.

1-| lb. beef ribs, separated

10 oz. salt pork, diced bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together 4 pints home-made beef stock

8 oz. dried broad beans , soaked overnight in cold water and drained

1 medium-sized green cabbage, coarse outer leaves removed, washed and coarsely shredded

4 medium-sized carrots, scraped and diced

4 small turnips, peeled and diced

4 medium-sized leeks, trimmed, washed and sliced

2 large onions, sliced

4 large potatoes, thickly sliced

6 garlic cloves, crushed

1 lb. garlic sausage, diced

4 oz. cooked goose (optional)

Place the beef, salt pork and bouquet garni in a very large flameproof casserole or heavy-based saucepan. Pour in the beef stock and stir well. Place the casserole or pan over high heat and bring the stock to the boil, stirring constantly. Skim off any scum with a metal spoon.

Add the broad beans, reduce the heat to low and cover the casserole or pan. Simmer the soup for 1 hour.

Increase the heat to moderate, add the cabbage, carrots, turnips, leeks, onions, potatoes and garlic and bring the soup back to the boil. Reduce the heat to low, recover the casserole or pan and simmer for 1 hour.

Using a slotted spoon, remove the beef bones and bouquet garni from the cas-serole or pan. Cut the meat from the bones and return the meat to the soup. Add the sausage and the goose, if you are using it, and simmer the soup for a further 20 minutes.

Remove the casserole or pan from the heat. Pour the soup into a large, warmed soup tureen and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus