Peasant Soup

Name: Peasant Soup
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 small ham steak, chopped; 2 carrots, chopped; 1 medium onion, chopped; 1 celery rib with its greens, chopped; 1 leek, cleaned and sliced into half-moons; 4 garlic cloves, minced; 1 large shallot, finely chopped; 1 small head of cabbage, cut into large pieces; 1 teaspoon sugar; Coarse salt; 4 cups chicken stock or broth; 1 15-ounce can cannellini beans; Coarse black pepper; Crusty bread; 1 bottle red Bordeaux wine, for the chef and the last few swallows of soup!

December 9, 2011

The restaurant La Tupina in Bordeaux, France, serves a soup that’s slow cooked for four hours. The last few delicious spoonfuls are combined with red wine and swallowed back. These are my kind of people! This is an adaptation my way, minus three hours and thirty minutes. This peasant can’t wait!

Recipe notes

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