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.
31 K 3/5 (1 reviews)
45 min.
Easy
12 people
9 IngredientsLast modified on: May 9th 2021
For 12 people, you will need:
- 1
½ cup lard - 2
2 2⁄3 cups smoked pork belly (or thick cut streaky bacon) - 3
3 onions - 4
12 2⁄3 cups chicken stock - 5
3 bouquets garni - 6
2 cups buckwheat flour - 7
1 1⁄3 cup water - 8
salt - 9
pepper
Change measures:
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 ½ cup lard in a large pan on high heat. When really hot, add 2 2⁄3 cups 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.
Pour in 12 2⁄3 cups chicken stock, add 3 bouquets garni, salt, pepper and mix well.
Bring to the boil.
Bring to the boil.
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 | 150 RDI=60 % | 270 RDI=30 % | 260 RDI=40 % | 4,000 RDI=200 % | 16,750 RDI: 200 % |
| 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 12 people : 10.95 €
- Per person : 0.95 €
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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
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Smoked pork belly (or thick cut streaky bacon)
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Buckwheat flour
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Water
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