Title: Soupe Des Vendanges
Categories: Chez, Bruno
Yield: 1 servings

200 g Onions
400 g Carrots
400 g Leeks
400 g Pumpkin
400 g Savoy cabbage
400 g Celeriac
100 g Cassoulet beans
500 g Fresh tomatoes
10 Cloves garlic
1 bn Fresh thyme
2 Bay leaves
150 g Pork lard
3 tb Fresh parsley
200 g Smoked bacon lardons

Finely chop the leeks and cabbage, and finely dice the carrots, pumpkin,
celeriac, onion and garlic.

Remove the green stems from the tomatoes and make a cross at the base of
the skin with a knife. Plunge the tomatoes into boiling water for 30
seconds, then remove and plunge into iced water. The skins should now
easily peel away from the flesh.

In a large pot, melt the pork lard over a medium heat and add the bacon
lardons. Add all the other ingredients except the parsley, and season with
pepper. Add as much water as you think necessary, and cook over a medium
heat for 30 minutes.

Add the parsley at the end of cooking and serve the soup with white crusty
bread.

Converted by MC_Buster.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.