Shepherd's Soup
French Country Cooking for Americans, 1946
1 1⁄2 hours — 6 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsMelt 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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