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.
36 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: May 9th 2021
For 4 people, you will need:
  • 1 lard 30 g lard
  • 2 smoked pork belly (or thick cut streaky bacon) 200 g smoked pork belly (or thick cut streaky bacon)
  • 3 onion 1 onion
  • 4 chicken stock 1 litre chicken stock
  • 5 bouquet garni 1 bouquet garni
  • 6 buckwheat flour 100 g buckwheat flour
  • 7 water 100 g water
  • 8 salt salt
  • 9 pepper pepper
  • Total weight: 1,590 grams

Change to the quantities for:
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 : Stage 1
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.

Stage 2 - 5 min.
Soup Cornouaillaise : Stage 2
Meanwhile, prepare 1 onion and chop finely.

Stage 3 - 4 min.
Soup Cornouaillaise : Stage 3
Add to the pan, salt and mix well.

Leave the onion to brown while stirring frequently.

Stage 4 - 10 min.
Soup Cornouaillaise : Stage 4
Pour in 1 litre chicken stock, add 1 bouquet garni, salt, pepper and mix well.

Bring to the boil.

Stage 5 - 2 min.
Soup Cornouaillaise : Stage 5
Meanwhile, mix 100 g buckwheat flour and 100 g water together in a bowl with a whisk.

Stage 6 - 1 min.
Soup Cornouaillaise : Stage 6
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 : Stage 7
Leave to thicken gently. If necessary, skim any scum off the surface.

Stage 8 - 2 min.
Soup Cornouaillaise : Stage 8
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 recipe50 RDI=20 %90 RDI=8 %90 RDI=10 %1,330 RDI=70 %5,580 RDI: 70 %
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 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)
Other recipes you may also like
Pancake batter
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
February 2nd 2020366 K3.8 15 min.
How to prepare tomatoes
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).
June 6th 2012344 K 24 40 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015411 K3.3 55 min.
Arizona cupcakes
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
October 13th 2010218 K 14.6 1 hour 50 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021353 K5 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page