Adapted from Anne Willan, The Country Cooking of France
This is a thick and hearty French soup, commonly served with a slice of foie gras, called soupe de potiron et poireax au foie gras. We first learned of this recipe in Anne Willan’s awesome book, The Country Cooking of France. It is a truly magnificent publication with well written recipes which never fail.
50 minutes total: 15 minutes attended, 35 minutes unattended
keeps well in the refrigerator for up to 3 days; frozen for up to 3 months
2400 g (servings 6 )