Soupe au chou auvergnate

Name: Soupe au chou auvergnate
Total time: 120 min
Yield: Serves 8
Cuisine: Auvergne
Ingredients: 1 Savoy cabbage, cut into strips; 500 g (1 lb) smoked pork belly; 300 g (10½ oz) smoked bacon lardons; 1 kg (2.2 lb) waxy potatoes (Charlotte); 4 carrots, cut into chunks; 3 turnips, cubed; 3 yellow onions, thinly sliced; 1 bouquet garni (thyme, bay leaf)

Auvergne cabbage and pork soup

⏱ 120 minServes 8Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1Savoy cabbage, cut into strips
500 g (18 oz)smoked pork belly
300 g (11 oz)smoked lardons
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
4carrots, cut into chunks
3turnips, cubed
3yellow onions, thinly sliced
1bouquet garnithyme, bay leaf

1 Savoy cabbage, cut into strips
500 g (18 oz) smoked pork belly
300 g (11 oz) smoked lardons
1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
4 carrots, cut into chunks
3 turnips, cubed
3 yellow onions, thinly sliced
1 bouquet garni thyme, bay leaf

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron stockpot (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler

1 fine-mesh skimmer

1 medium stainless-steel ladle

6 deep bowls for serving

03 — Method

Sauté the sliced onions in the stockpot with a little fat for 8 minutes, until translucent.
Add the smoked lardons and smoked pork belly and cook for 5 minutes to release their flavorful fat.
Pour in 2.5 L (2½ qt) of cold water and bring to a simmer, then add the bouquet garni and cook uncovered for 30 minutes.
Meanwhile, peel the vegetables and cut them into large, even pieces so they cook evenly.
Add the carrots and turnips to the pot and cook for 20 more minutes until tender.
Stir in the cabbage strips and the cubed potatoes and cook for 30 minutes until everything is fully tender.
Remove the bouquet garni and the pork belly; slice the belly and serve it with the soup in deep bowls.