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Potée Auvergnate - The World's Food

The World's Food

Yield: 8

Time: 4

A hearty winter soup with pork and vegetables originating from Auvergne in Central France. This soup will fill you up!

Ingredients

1/2 pound thick-cut bacon

5 pork sausages, preferably saucisse de Toulouse or saucisse de morteau

12 ounces smoked pork chops

1 smoked ham hock

3 quarts water

2 bay leaves

10 black peppercorns

1 teaspoon dried thyme

3 whole cloves

1 onion

5 carrots, cut into slices

3 potatoes, cut into 1- to 2-inch pieces

1 turnip, peeled and cubed

1 Savoy or Napa cabbage with ribs and core removed

1 Tablespoon sea salt

1 loaf French sourdough bread

Preparation

Step 1
Pre-heat a Dutch oven over medium heat

Step 2
Add 1/2 pound bacon and 5 pork sausages, and brown on all sides

Step 3
Remove sausages from the Dutch oven and set aside

Step 4
Add 12 ounces smoked pork chops to the Dutch oven and brown on both sides

Step 5
Remove pork chops and bacon from the pot and set aside

Step 6
Add 1 ham hock to the Dutch oven and cover with 3 quarts (about 3 liters) water

Step 7
Heat over medium heat, cover and simmer 2 1/2 hours

Step 8
Remove ham hock and discard

Step 9
Add 2 bay leaves, 10 black peppercorns and 1 teaspoon dried thyme

Step 10
Stick 3 whole cloves in an onion and place in the broth

Step 11
Add the sausages, pork chops and bacon back to the pot

Step 12
Add carrots, potatoes, turnip and cabbage to the pot

Step 13
Bring the pot to a simmer and cook 20-30 minutes, uncovered, or until vegetables are cooked through

Step 14
Season with 1 Tablespoon salt, or to taste

Step 15
Remove bay leaves, onion and cloves before serving

Step 16
Toast French sourdough bread, place in the bottom of each bowl before adding the soup, then ladle soup over the top of the bread

Note: Inspiration from this recipe is from The Everyday French Chef: https://everydayfrenchchef.com/recipes/soups/potee-auvergnate/

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