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What You Need:
(To serve 10 to 12)
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4 garlic cloves, crushed
Bouquet garni made of 8 parsley sprigs, 3 celery tops and 1 bay leaf tied together
½ teaspoon dried thyme, crumbled
1 pound uncooked garlic pork sausage, fresh or smoked (French, Italian or Polish)
6 firm boiling potatoes, cut in chunks
Salt
Freshly ground black pepper
Croutes
Water
¾ cup dry white beans (Great Northern, marrow or navy)
2 pounds lean salt pork in 1 piece
1 ham bone (optional)
3 pounds cabbage, shredded (about 12 cups)
4 medium-sized white turnips, cut in small chunks
2 carrots, sliced
3 onions, thickly sliced
2 leeks, white part plus 2 inches of green, thickly sliced (optional)
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Translate this recipe:
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| How To Cook: |
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1. Bring 3 cups of water to a bubbling boil in a heavy 6- to 8-quart soup pot or kettle. Drop the beans in and boil them briskly for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. While the beans are soaking, blanch and partially cook the salt pork by simmering it in 1 quart of water for 1 hour; drain on paper towels and pat dry.
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2. When the beans have soaked, drain off the water and measure it. Add more water, enough to make 3½ quarts, and return to the soup pot. Add the blanched salt pork, the ham bone (optional), the cabbage, turnips, carrots, onions, leeks (optional), garlic, bouquetgarni and thyme, and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 45 minutes.
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3. Then add the sausage (pricked in 4 or 5 places with the tip of a knife) and the potatoes, and simmer for another 45 minutes, or until the vegetables are tender. Discard the ham bone and bouquet garni. Remove and slice the salt pork and sausage. Taste the soup and season it with salt and pepper. Then ladle it into a large tureen or individual soup bowls, over the croutes. Serve the meat separately on a heated platter.
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