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Stone soup recipe

Soupe aux cailloux
Preparation time
20 min
Cooking time
5 min


  • 1 green cabbage
  • 2 potatoes
  • 1 leek
  • 3 carrots
  • 2 turnips
  • 1/4 celery
  • 100g smoked bacon
  • 25g butter


Roughly chop the vegetables and cut the bacon into lardon-size pieces. Sweat these ingredients in butter in a saucepan and add water to just cover the contents. Season. Add the stones and boil for about four hours.

Round stones or pebbles from Arve will mash the vegetables while the soup cooks. Serve with garlic croutons in a baguette and grated Beaufort cheese.

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