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Method :
Cut the bacon
into 1cm (1/2 inch) cubes and place them in a large cocotte. Put the
cocotte over a gentle heat until the fat runs from the bacon.
Add the
potatoes, leeks and carrots and stir lightly. Cover the cocotte and cook
the vegetables gently for 5 minutes, shaking the pan frequently.
Add the broad beans, peas, paprika, thyme,
garlic and garlic sausage. Pour in the stock, add a little seasoning and
bring to the boil. Lower the heat, cover and simmer the soup gently for
30 minutes.
Add the cabbage and simmer the soup for a
further 15 minutes. Taste the soup and adjust the seasoning before
serving.
Serves 8
From the south-western French provinces,
this classic peasant soup is hearty enough to be a meal in itself.
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