Catalonian pepper and leek soup (Soupe Catalane aux poivrons) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • saffron
  • savory
  • smoked ham
  • leeks
  • onions
  • small shape pasta
  • peppers
  • beef stock
  • egg yolks

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

  • Eat Your Books

    See recipe for alternative meat.

  • Delys77 on October 31, 2011

    The savory is overpowering despite the small amount. The challenge is that the other flavors in the soup are quite simple and the savoury buries them. May not be worth tweaking.

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