Bread, Beef and Vegetable Soup
This potage is based on a classic cabbage soup recipe written by La Varenne, who was a cookbook author well-known to Montreal’s first inhabitants. It’s meant to be a diverse and easy all-purpose winter soup recipe, so feel free to change up the vegetables, just keep the proportions the same.
- 1 (100 gram) piece salt pork, diced
- 2 onions, diced
- 2 ½ Tbsp 1642 Soup Blend, ground
- 1 leek, diced
- 2 parsnips, peeled and diced
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- ½ large head cabbage, diced
- 1 lb cooked beef, diced
- Stock or water
- 4 cups croutons (see recipe)
Place salt pork and onions in a large pot on medium heat. Sauté for 4-5 minutes, until fat from pork is melted and onions are soft.
Add ground spices and stir.
Add remaining vegetables, stir, and sweat on medium heat 4-5 minutes.
Add stock or water and meat. Bring to a boil, then reduce heat. Simmer 30-40 minutes until vegetables are tender.
Divide soup into bowls and place several croutons in each. Serve hot.