Country soup

Cost	Serving	Preparation	Cooking
	4	10 minutes	25 minutes

Preparation:


• Let the salted pork soak for 24 hours in cold water, changing the water often.
• Then put it in a saucepan with the cold water, and bring it slowly to the boil.
• Add a little pepper and the "bouquet garni".
• Allow the meat to cool in its stock.
• Skim off the fat.
• Mix this skimmed stock with the "purée de marrons nature Clément Faugier" (chestnut purée) to obtain a creamy liquid mixture.
• Dice the salted pork and add to the mixture.
• Let the soup simmer for 10 minutes over a low heat, stirring occasionally with a wooden spoon.
• Add a pinch of grated nutmeg.
• Serve with slices of bread fried in butter.

© Clément Faugier
All rights reserved

Used by Cooking2000 with Clément Faugier's permission
Chemin du Logis du Roy, Privas, France