Saturday, August 08, 2009


makes 6 to 8 servings

4 chicken legs, disjointed
2 medium onions, cut in half
2 celery ribs, cracked in half
2 turnips, peeled and cut in half
2 carrots, scraped and cut in half
4 peppercorns
Salt to taste
4 quarts water
1 pound white pea or navy beans, soaked in cold water overnight
1 small green cabbage (blemished leaves discarded), cut into quarters and cored
½ pound ventrèche bacon (or slab bacon, rind removed), coarsely chopped
1 garlic clove, smashed
2 pounds (about 4) red potatoes, peeled and quartered
2 pounds duck gizzard confit
Salt and freshly ground black pepper to taste

To make the bouillon, combine all the ingredients in a large stock pot or Dutch oven, bring to a boil, and skim off the froth. Reduce the heat to low, cover, and simmer for 2 hours. Remove the chicken from the bouillon and reserve for another use. Strain the bouillon into a large bowl, cover, and chill overnight.

To make the soup the next day, transfer the soaked beans to a large saucepan with enough fresh water to cover, bring to a simmer, cover, and cook 45 minutes. Reserve.

Plunge the cabbage into a large saucepan of salted boiling water, boil for 10 minutes, and drain. Pour the bouillon into a large pot, add the bacon and garlic, bring to a boil, reduce the heat to low, and simmer 20 minutes. Add the cabbage, potatoes, and carrots, increase the heat slightly, and cook till the vegetables are tender, about 30 minutes. Add the reserved beans, gizzard confit, and salt and pepper and continue to simmer till the beans are meltingly tender, about 45 minutes.

Serve the soup very hot in heavy, shallow soup bowls.

bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

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