x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Cabbage, ham, potato, and pea soup from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence by Patricia Wells

  • celery
  • garlic
  • leeks
  • onions
  • potatoes
  • chicken stock
  • Savoy cabbage
  • smoked bacon
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on February 09, 2014

    First, let me say that this was not the best soup to try to bend to vegetarian. Without the bacon, the garlic became the dominant flavor. Nevertheless, it was a delightful mixture of fresh vegetables, and seemed spring-like on this dark and wintery day.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.