La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)
This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a stew and makes a meal in itself. If you have a ridged griddle, it's nice to serve chargrilled French country bread or, failing that, some warm sourdough bread.
|Need help with conversions?|
You will also need a very large saucepan with a capacity of about 10 pints (5.75 litres).
This recipe is from The Delia Collection: Soup
First of all, you need to soak the beans, so either put them into a bowl and cover them with cold water to soak overnight or alternatively, put the beans into a saucepan, cover them with cold water and bring to the boil and boil for 10 minutes, then remove them from the heat and allow them to soak for 2 hours.
Either way, once the beans are soaked, drain and reserve the soaking liquid.
Now make the soaking liquid up to 4 pints (2.25 litres) and place the gammon into the large pan with the soaked beans, parsley, thyme and the 4 pints (2.25 litres) of liquid. Bring to the boil, boil for 10 minutes (spooning off any scum as it appears), then cover and simmer the gammon over a low heat for 1½ hours.
Meanwhile, in a frying pan, slowly brown the sausages in a tablespoon of the oil.
When they're a nice brown colour all over, remove them to a plate and slice them into ¼ inch (5 mm) slices.
Next, when the gammon is ready, lift it out of the pan and on to a board. Then drain the rest of the ingredients from the pan into a colander, set over a large bowl, reserving the cooking liquor and beans but discarding the parsley and thyme stalks.
Rinse out the pan and add the second tablespoon of oil to it.
Heat the oil and now stir in the garlic and all the prepared vegetables, except the shredded cabbage. Then cover and cook the vegetables gently for about 15 minutes or until they are tender when tested with a skewer.
Meanwhile, skin the gammon, remove all the excess fat and chop the meat into smallish, soup-size pieces.
When the vegetables are ready, return the pieces of gammon, along with the beans, to the saucepan. Now add enough of the cooking liquor to give the whole thing a suitably soupy consistency - 2½-2¾ pints (1.5-1.6 litres) - and season with plenty of freshly milled black pepper.
Bring the soup back to the boil, then add the slices of sausages and the cabbage.
Simmer for a further few minutes, uncovered, or until the cabbage has wilted, then ladle the piping hot soup into deep bowls and garnish each one with a scattering of chopped parsley and a drizzle of extra virgin olive oil.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Plenty of vegetables and the addition of pasta make this an immensely satisfying and filling soup that costs very little but is definitely in the luxury class! Enjoy it with crusty bread.
Delia describes this soup as 'one of the best I've ever tasted' and we're certainly not arguing with that! Some soups are hearty and filling enough to make a substantial lunch and this Italian classic is one of them: just add bread…
One of the bane's of any dieter's life is that feeling of hunger. So this gorgeous, fat-free soup could be the answer: it's filling and satisfying without piling on the pounds.
A lovely, thick, hearty soup for the winter months when you need comfort food! It's cheap and easy too so a good way to feed a hungry crowd at lunchtime.
Split peas and bacon make this a hearty, appetising and filling soup for a winter's day. Incidentally it's so-named after the 'peasouper' fogs that embroiled London in earlier times.
For vegetarians – or simply for a change – it is a nice idea to omit the bacon and pile some croûtons on top of this soup in a heatproof bowl, then sprinkle with ¾ oz (20 g) of strong Cheddar and melt under a hot grill.
Vegetarians and meat-eaters alike will love this really thick soup crammed with beans, rice and a host of wintry veg. All you need is some good bread and cheese to go with it…
You need to be quite hungry for this one because (as its name might imply) it's hefty and substantial.
We all know that pulses are a brilliant source of fibre and protein, so if you want to up your intake, this soup is just one way of doing so. The cannellini beans give the soup a creamy texture and the flavour is out of this world!
Most Popular recipes
- Spanish Chicken with Butter Beans, Chorizo and Tomatoes
- Boston Baked Beans
- Oxtail Braised in Guinness with Cannellini Beans
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
cups versus weights
04 Dec 2013 17:39
|Delia's live online Christmas chat||
This forum is now closed...
02 Dec 2013 08:24
04 Dec 2013 19:26
|Food and travel||
28 Sep 2013 09:20
04 Dec 2013 14:22
|Can Anyone Help?||
Little sticky toffee puddings
04 Dec 2013 22:49
28 Nov 2013 01:18
using the Kenwood patoto peeler
04 Dec 2013 17:42
04 Dec 2013 09:03