- Recipes Home
- Interest Groups
Farmhouse Soup Recipe
|White of leek||2|
|Butter||1⁄4 Cup (4 tbs)|
|Bacon||1 Pound, thickly sliced|
|Chicken stock||9 Cup (144 tbs)|
|String beans||1 Cup (16 tbs)|
|Shelled peas||1 1⁄4 Cup (20 tbs)|
|Grated gruyere cheese||3⁄4 Cup (12 tbs)|
Calories 845 Calories from Fat 419
% Daily Value*
Total Fat 47 g73.1%
Saturated Fat 23.1 g115.5%
Trans Fat 0 g
Cholesterol 76.4 mg
Sodium 1545.1 mg64.4%
Total Carbohydrates 67 g22.4%
Dietary Fiber 11.4 g45.5%
Sugars 21 g
Protein 41 g82.3%
Vitamin A 137.6% Vitamin C 139.4%
Calcium 13.7% Iron 24.1%
*Based on a 2000 Calorie diet
2 Melt the butter in a large pan. Put in the prepared vegetables and soften on low heat for 10 minutes; stirring from time to time.
3 Wash the bacon in cold water, then put it into a saucepan. Cover with cold water, bring to a boil and simmer for 10 minutes on low heat. Then drain and rinse in cold water.
4 Add the stock to the vegetables, then add the bacon, cabbage and salt and pepper. Bring to a boil, then reduce the heat, cover and simmer very gently for about 1 1/4 hours.
5 Remove the 'strings' from the beans, wash them and cut into pieces about 1 1/2 inches in length. Peel the potatoes. Wash and cut them into tiny cubes. Cover with water and let soak.
6 About, 20 minutes before the end of the cooking time, drain the potatoes. Add them to the soup with the peas and the green beans. Leave to finish cooking.
7 Heat a soup tureen. Put the grated Gruyere cheese into a bowl. Drain the bacon, cut into cubes and put into the tureen. Pour on the rest of the soup. Serve the soup with croutons and the Gruyere cheese served separately