Meat and Vegetable Soup (Soupe Albigeoise) recipe
information
This is one of the traditional soups of southwestern France. The confit d'oie or pressed goose, which is a specialty of the area, should be included if the soup is to be completely authentic, but since it is difficult to obtain outside France, it may be omitted.
ingredients
700 g (1 1/2 lb) Beef ribs, separated
275 g (10 oz) 2 cups Salt pork, diced
1 Bouquet garni
2 1/2 litres (4 pints) 5 pints Beef stock
225 g (8 oz) 1 1/3 cups Dried broad (fava or lima) beans, soaked overnight in cold water and drained
1 Medium green cabbage, coarsely shredded
4 Medium carrots, diced
4 Small turnips, sliced
4 Medium leeks, sliced
2 Large onions, sliced
4 Large potatoes, sliced
6 Garlic cloves, crushed
1/2 kg (1 lb) Garlic sausage, diced
125 g (4 oz) Pressed goose (confit d'oie)
275 g (10 oz) 2 cups Salt pork, diced
1 Bouquet garni
2 1/2 litres (4 pints) 5 pints Beef stock
225 g (8 oz) 1 1/3 cups Dried broad (fava or lima) beans, soaked overnight in cold water and drained
1 Medium green cabbage, coarsely shredded
4 Medium carrots, diced
4 Small turnips, sliced
4 Medium leeks, sliced
2 Large onions, sliced
4 Large potatoes, sliced
6 Garlic cloves, crushed
1/2 kg (1 lb) Garlic sausage, diced
125 g (4 oz) Pressed goose (confit d'oie)
method
1. Put the ribs, salt pork and bouquet garni in a flameproof casserole and stir in the stock. Bring to the boil, stirring constantly and skimming off any scum with a slotted spoon.
2. Stir in the beans, reduce the heat to low and cover. Simmer the soup for 1 hour.
3. Increase the heat to moderate, add the vegetables and garlic and bring to the boil. Reduce the heat to low, re-cover and simmer for 1 hour.
4. Using a slotted spoon, remove the beef bones and bouquet garni from the soup. Cut the meat from the bones and return to the soup. Add the sausage and goose, and simmer the soup for a further 20 minutes. Serve at once.
2. Stir in the beans, reduce the heat to low and cover. Simmer the soup for 1 hour.
3. Increase the heat to moderate, add the vegetables and garlic and bring to the boil. Reduce the heat to low, re-cover and simmer for 1 hour.
4. Using a slotted spoon, remove the beef bones and bouquet garni from the soup. Cut the meat from the bones and return to the soup. Add the sausage and goose, and simmer the soup for a further 20 minutes. Serve at once.
serving amount
8 - 10 servings
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
