Stone soup recipe
Some history
No time to make soup when you leave for work?
Make stone soup! In the past, when we went to the fields, we put vegetables, a big stone and water in a pot. With the boiling and the movement of the stones, the vegetables were cut up and the soup was ready when you returned!
Ingredients
- 1 green cabbage
- 2 potatoes
- 1 leek
- 3 carrots
- 2 turnips
- 1/4 celery
- 100g smoked bacon
- 25g butter
- salt, pepper
Preparation
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 with salt and pepper.
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.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Brouilly