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Soup Cornouaillaise

Name: Soup Cornouaillaise
Prep time: 10 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.

46 K 3/5 (1 reviews)512508

Duration

45 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 10 min.

Resting 15 min.

Cooking 20 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

Step 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.

Step 2 - ⌛ 5 min.

Meanwhile, prepare 1 onion and chop finely.

Step 3 - ⌛ 4 min.

Add to the pan, salt and mix well.

Leave the onion to brown while stirring frequently.

Step 4 - ⌛ 10 min.

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

Bring to the boil.

Step 5 - ⌛ 2 min.

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

Step 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.

Step 7 - ⌛ 10 min.

Leave to thicken gently. If necessary, skim any scum off the surface.

Step 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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	6 g RDI=2 %	5 g RDI=8 %	84 kcal RDI=4 %	353 kJ RDI=4 %
Per person	12 g RDI=19 %	23 g RDI=9 %	22 g RDI=30 %	335 kcal RDI=17 %	1,402 kJ RDI=17 %
Whole recipe	49 g RDI=75 %	90 g RDI=34 %	87 g RDI=119 %	1,339 kcal RDI=67 %	5,607 kJ RDI=67 %