1,531 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Soup Cornouaillaise

Name: Soup Cornouaillaise
Prep time: 24 min
Cook time: 18 min
Total time: 42 min
Yield: 4 people
Cuisine: French
Ingredients: 30 g lard; 200 g smoked pork belly (or thick cut streaky bacon); 1 onion; 1 litre chicken stock; 1 bouquet garni; 100 g buckwheat flour; 100 g water; salt; pepper

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.

39 K 3/5 (1 reviews)

45 min.

Easy

3.65 €

4 people

9 Ingredients

Last modified on: May 9^th 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.

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.

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.

Meanwhile, prepare 1 onion and chop finely.

Stage 3 - ⌛ 4 min.

Add to the pan, salt and mix well.

Leave the onion to brown while stirring frequently.

Stage 4 - ⌛ 10 min.

Pour in 1 litre chicken stock, add 1 bouquet garni, salt, pepper and mix well.

Bring to the boil.

Stage 5 - ⌛ 2 min.

Meanwhile, mix 100 g buckwheat flour and 100 g water together in a bowl with a whisk.

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.

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 %