Winter vegetable and crushed ham soup (La bréjaude) from Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond (page 60) by Audrey Le Goff

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Notes about this recipe

  • Clog on October 31, 2023

    This is very brothy - lots of liquid with a few bits of meat and veg floating in it. Nothing like the photo in the book. It's authentic, insofar as it would work as the soup course in a small rustic French restaurant, but rather weak for what we normally have for dinner. Suitably bulked out, with rice for example, it's very good and also serves as a decent stock.

  • KevinSeattle on March 18, 2022

    Imma bad Irishman: I made this for St. Paddy’s Day, and it was delicious. And a bonus: a one-pot dinner that really was one-pot. Only alteration: as the ham steak was very lean, I added a little rendered bacon fat for additional flavor, maybe a tablespoon which in these quantities was not much. Will definitely make again.

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