Shepherd's Soup

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


1⁄2cupsalt pork fat (diced small)
2 leeks (white part only - minced)
1 onion (minced)
1 carrot (minced)
5cupstock (or water)
3 potatoes (pared and minced)
12slicebread (toasted)


Melt butter in a saucepan, add salt pork and cook until it is melted and starts to brown. Add turnip, leeks, onion and carrot and cook very slowly; about 1/2 hour. Add stock (or water) and potatoes, bring to a boil and cook slowly about 35 minutes or until potatoes are soft. Correct the seasoning and serve in a tureen with toasted bread floating in top.

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