Soup Cornouaillaise

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
10 min.	15 min.	20 min.	45 min.

Step by step recipe

• 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.
• 2: Meanwhile, prepare 1 onion and chop finely.
• 3: Add to the pan, salt and mix well.
  Leave the onion to brown while stirring frequently.
• 4: Pour in 1 litre chicken stock, add 1 bouquet garni, salt, pepper and mix well.
  Bring to the boil.
• 5: Meanwhile, mix 100 g buckwheat flour and 100 g water together in a bowl with a whisk.
• 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.
• 7: Leave to thicken gently. If necessary, skim any scum off the surface.
• 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.

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