Soup Ealbigeoise Recipe
Soup Ealbigeoise is a meaty french soup recipe prepared with beef ribs and salt pork along with garlic sausage cubes. Made with added vegetables, the Soup Ealbigeoise is flavored with bouquet garni and cooked in beef stock.
Ingredients
Beef ribs, separated 700g/1 1/2 lb
Salt pork, diced 275g/10oz
Bouquet garni 1
Beef stock 2 1/2 1/4 pints
Dried broad beans, soaked overnight in cold water and drained 225g /8 oz
Medium green cabbage, coarsely shredded 1
Medium carrots, diced 4
Small turnips, sliced 4
Medium leeks, sliced 4
Large onions, sliced 2
Large potatoes, sliced 4
Garlic cloves, crushed 6
Garlic sausage, diced 1/2kg/1 lb
Pressed goose 125g/4oz
Directions
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.
Stir in the beans, reduce the heat to low and cover.
Simmer the soup for 1 hour.
Increase the heat to moderate, add the vegetables and garlic and bring to the boil.
Reduce the heat to low, recover and simmer for 1 hour.
Using a slotted spoon, remove the beefbones 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.
Bring to the boil, stirring constantly and skimming off any scum with a slotted spoon.
Stir in the beans, reduce the heat to low and cover.
Simmer the soup for 1 hour.
Increase the heat to moderate, add the vegetables and garlic and bring to the boil.
Reduce the heat to low, recover and simmer for 1 hour.
Using a slotted spoon, remove the beefbones 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.
