Soupe aux chouxAuvergne cabbage soup

• 500 g1.1 lb salt belly of pork (poitrine demi-sel), soaked in cold water for 2 hours, or overnight if heavily salted
• 1 ham bone or salted pork knuckle (jambonneau demi-sel), soaked with the belly
• 1 bouquet garni
• 1 onion, studded with 2 cloves
• 4 carrots, peeled
• 4 turnips, peeled
• 2 leeks, white and pale green, washed and tied in a bundle
• 600 g1 1/3 lb potatoes, peeled, left whole or halved
• 1 green cabbage, about 1 kg / 2.2 lb, quartered, outer leaves removed, blanched 5 minutes
• 2 sausages for boiling (saucisses à cuire), about 300 g / 10 oz
• salt and pepper, only at the end, after tasting
• 4 slices rye or country bread, optional, for the bowls

Method

1. 1

   1. Drain the soaked pork belly and ham bone, put them in a large pot with the bouquet garni and cover with plenty of cold water; do not add salt.

2. 2

   2. Bring slowly to the boil, skim the grey foam thoroughly, then simmer very gently for 1 hour.

3. 3

   3. Meanwhile quarter the cabbage, blanch it in boiling water for 5 minutes and drain.

4. 4

   4. Add the clove-studded onion, carrots, turnips and the sausages to the pot and simmer 20 minutes.

5. 5

   5. Add the potatoes, the leek bundle and the blanched cabbage quarters, pushing them under the liquid.

6. 6

   6. Simmer gently for another hour, until the cabbage is soft and the potatoes break when pressed.

7. 7

   7. Taste the broth and add pepper and, only if needed, salt.

8. 8

   8. Serve the soup first: ladle broth and some of the vegetables over a slice of bread in each bowl.

9. 9

   9. Bring the pork, sausages and remaining vegetables to the table afterwards on a platter with mustard.