Recipes

"Peel the carrots, turnips, and onion.

Rinse and trim the celery ribs and leeks.

Place them in a large stock pot with the chicken, a pinch of coarse salt and the peppercorns.

Cover with the water and bring to a boil.

Let simmer for 2 hours.

Remove the chicken and vegetables from the broth, and reserve for another use.

Reserve the broth.

Peel the outer leaves from the cabbage and discard.

Cut the cabbage in quarters.

Plunge them into a saucepan of boiling salted water and boil for 10 minutes, drain.

Peel and rinse the potatoes, and cut them in quarters.

Peel the carrots and chop them coarsely.

Cook the beans in boiling salted water for 45 minutes.

Spread a little fat from the preserved gizzards and goose wings over the cabbage quarters.

Coarsely chop the bacon.

Peel the garlic.

Place the chicken broth in a large stock pot.

Add the bacon and the garlic clove.

Let simmer for 20 minutes, then add the cabbage, potatoes, and carrots, and let cook for 30 minutes.

Add the beans, gizzards and wings.

Let cook for 1 hour at a gentle simmer.

Correct the seasoning, if necessary, and serve very hot.

Note: If fresh beans are not available, substitute dried beans that have been soaked overnight in cold water.

Confit, the traditional method of preserving meats by simmering them slowly in fat, then storing them in a cool place, adds a special flavor to this soup.

Confits of duck and gizzards are exported and can often be found in jars or cans in specialty food stores.

But if you wish to make your own, follow the recipe on page 144, substituting gizzards and goose (or turkey) wings for the thighs and breast."