Peasants’ Soup (Soupe a la Paysanne)

Ingredients

• 4 pt. lentils.
• 2 qts. cold water.
• 2 pigs’ feet (salted).
• 1 onion.
• 1 carrot.
• 2 or 3 sticks of celery.

Method

1. 1

   Wash the lentils and let them soak overnight in 1 quart of cold water.

2. 2

   Wash and blanch the feet, that is, put them into a saucepan with cold water to cover them, bring to the boil, pour the water away, and rinse the feet.

3. 3

   Now return the feet to the saucepan with 1 quart fresh cold water and add the lentils along with the water in which they were soaked.

4. 4

   Bring to the boil and add the vegetables, all prepared, and cut in small pieces.

5. 5

   Allow the soup to simmer slowly until the feet and lentils are quite tender, about 2 hours.

6. 6

   Then lift out the feet and cut the meat from them into small neat pieces.

7. 7

   Rub the rest of the soup through a sieve or colander, return it to the saucepan to reheat, season to taste, and add the pieces of meat.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 71. The excerpt below is the record exactly as published.

Peasants’ Soup (Soupe a la Paysanne) 4 pt. lentils. 2 qts. cold water. 2 pigs’ feet (salted). 1 onion. 1 carrot. 2 or 3 sticks of celery.

Cook this with the app: pantry check, scaling, and the assistant.