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.
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Last modified on: May 9th 2021

Keywords for this recipe:SoupRusticCornouaillesBrittanyLardonsBaconOnionBuckwheat
For 4 people, you will need:
  • 0 lard 30 g lard
  • 1 smoked pork belly (or thick cut streaky bacon) 200 g smoked pork belly (or thick cut streaky bacon)
  • 2 onion 1 onion
  • 3 chicken stock 1 litre chicken stock
  • 4 Bouquet garni 1 Bouquet garni
  • 5 buckwheat flour 100 g buckwheat flour
  • 6 water 100 g water
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 1,590 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
10 min.14 min.18 min.42 min.
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Step by step recipe


Stage 1 - 8 min.
Soup Cornouaillaise : Photo of step #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 : Photo of step #2
Meanwhile, prepare 1 onion and chop finely.

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

Leave the onion to brown while stirring frequently.

Stage 4 - 10 min.
Soup Cornouaillaise : Photo of step #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 : Photo of step #5
Meanwhile, mix 100 g buckwheat flour and 100 g water together in a bowl with a whisk.

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

Stage 8 - 2 min.
Soup Cornouaillaise : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,340 Kcal or 5,610 Kj49 gr90 gr87 gr
67 %19 %9 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj3 gr6 gr5 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
335 Kcal or 1,403 Kj12 gr23 gr22 gr
17 %5 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 3.64 €
  • Per person : 0.91 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Mussels with arroz negro, Turmeric risotto, Boulangère potatoes, Risotto-style celeriac, ... All
Smoked pork belly (or thick cut streaky bacon)Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Express sauerkraut, Boeuf (beef) bourguignon, Warm lentil salad, ... All
Buckwheat flourBuckwheat flour: You can check-out other recipes which use it, like for example: Buckwheat almond biscuits, Buckwheat pancakes, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Super-green, super-thrifty soup, Praline, Lemon and lime custard tart, "Buttonhole" quail eggs, ... All
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