This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Soup Cornouaillaise
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.
41 K 3/5 (1 reviews)
45 min.
Easy
3.65 €
4 people
9 IngredientsLast modified on: May 9th 2021
For 4 people, you will need:
- 1
30 g lard - 2
200 g smoked pork belly (or thick cut streaky bacon) - 3
1 onion - 4
1 litre chicken stock - 5
1 bouquet garni - 6
100 g buckwheat flour - 7
100 g water - 8
salt - 9
pepper - Total weight: 1,590 grams
Times for this recipe
Preparation: 10 min.
Resting: 15 min.
Cooking: 20 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 8 min.
Melt 30 g lard in a large pan on high heat. When really hot, add 200 g smoked pork belly (or thick cut streaky bacon) cut into lardons.
Fry until nicely browned.
Fry until nicely browned.
Stage 3 - ⌛ 4 min.
Add to the pan, salt and mix well.
Leave the onion to brown while stirring frequently.
Leave the onion to brown while stirring frequently.
Stage 4 - ⌛ 10 min.
Stage 5 - ⌛ 2 min.
Stage 6 - ⌛ 1 min.
Remove and discard the bouquet garni, then pour in the water and buckwheat mixture.
Mix in with the whisk, then turn down the heat.
Mix in with the whisk, then turn down the heat.
Stage 7 - ⌛ 10 min.
Leave to thicken gently. If necessary, skim any scum off the surface.
Stage 8 - ⌛ 2 min.
Mix one last time with the whisk, then check the seasoning, and your soup is ready.
Remarks
To enter more fully into the Cornouailles spirit, serve with little croutons fried in lard.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 90 RDI=8 % | 90 RDI=10 % | 1,330 RDI=70 % | 5,580 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 5 RDI=1 % | 5 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 330 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 4 people : 3.65 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stock
Like these other recipes: Risotto with zucchinis and cherry tomatoes, Mussels with arroz negro, Turmeric risotto, Celery risotto, Boulangère potatoes, ... See them all 7
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Warm lentil salad, Dandelion salad, Mornay onion tart, Express sauerkraut, New Zealand pies, ... See them all 7
Buckwheat flour
Like these other recipes: Buckwheat pancakes, Buckwheat almond biscuits, ... See them all 2
Water
Like these other recipes: Rabbit civet "à la normande", French onion soup, Quince compote, Pizza dough, Turnip and Jerusalem artichoke soup, ... See them all 141
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017783 K 313.8 40 min.
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine. February 21th 2011497 K 32.5 4 hours 20 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture. December 30th 2019143 K1 1 day 35 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts. November 21th 2018237 K4.7 35 min.
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad. September 12th 202151 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.