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Soup Cornouaillaise

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.
32 K 3/5 (1 reviews)
Grade this recipe:
duree45 min. difficultéEasy prix3.65 € pour combien8 people ingredients9 Ingredients
Keywords:
Last modified on: May 9th 2021
For this recipe: I want to make it (439×) I made it (435×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 8 people, you will need:
  • 1 lard 1⁄3 cup lard
  • 2 smoked pork belly (or thick cut streaky bacon) 1 ¾ cup smoked pork belly (or thick cut streaky bacon)
  • 3 onion 2 onions
  • 4 chicken stock 8 ½ cups chicken stock
  • 5 bouquet garni 2 bouquets garni
  • 6 buckwheat flour 1 1⁄3 cup buckwheat flour
  • 7 water 1 cup water
  • 8 salt salt
  • 9 pepper pepper
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 10 min.
Resting: 15 min.
Cooking: 20 min.
All in all: 45 min.
When should you start or finish this recipe?
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.
Soup Cornouaillaise
Melt 1⁄3 cup lard in a large pan on high heat. When really hot, add 1 ¾ cup smoked pork belly (or thick cut streaky bacon) cut into lardons.

Fry until nicely browned.
Stage 2 - 5 min.
Soup Cornouaillaise
Meanwhile, prepare 2 onions and chop finely.
Stage 3 - 4 min.
Soup Cornouaillaise
Add to the pan, salt and mix well.

Leave the onion to brown while stirring frequently.
Stage 4 - 10 min.
Soup Cornouaillaise
Pour in 8 ½ cups chicken stock, add 2 bouquets garni, salt, pepper and mix well.

Bring to the boil.
Stage 5 - 2 min.
Soup Cornouaillaise
Meanwhile, mix 1 1⁄3 cup buckwheat flour and 1 cup water together in a bowl with a whisk.
Stage 6 - 1 min.
Soup Cornouaillaise
Remove and discard the bouquet garni, then pour in the water and buckwheat mixture.

Mix in with the whisk, then turn down the heat.
Stage 7 - 10 min.
Soup Cornouaillaise
Leave to thicken gently. If necessary, skim any scum off the surface.
Stage 8 - 2 min.
Soup Cornouaillaise
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 recipe100 RDI=40 %180 RDI=20 %170 RDI=30 %2,670 RDI=130 %11,160 RDI: 130 %
Per 100 g3 RDI=1 %5 RDI=1 %5 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person10 RDI=5 %20 RDI=2 %20 RDI=3 %330 RDI=20 %1,400 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 8 people : 7.30 €
  • 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
Chicken stock

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Smoked pork belly (or thick cut streaky bacon)
Smoked pork belly (or thick cut streaky bacon)

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Buckwheat flour
Buckwheat flour

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Water
Water

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