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"Stone" soup - Soupe au caillou Recipe
Flavors of France
Cooking time: About 2 hours
Total time: more than 2 hours
Preparation time: 10 minutesCooking time: About 2 hours
Difficulty: Easy
Chef's Note
This is a true Savoyard recipe. In the old days, this soup cooked in a pot set over a trammel in the fireplace. Cooking could take several hours, and water was added as required.
Ingredients
Ingredients
- 4 Leeks
- 2 Turnips
- 200 g (7 oz.) onion
- 6 large potatoes
- 25 g (5 tsp.) butter
- Country bread
- 1 large flat stone (the "caillou")
Method
- Wash and peel the vegetables; chop coarsely;
- place the butter in the soup pot and heat until foamy; add the onions and cook until lightly browned; add the other ingredients except the bread and cheese;
- season with salt; cover with water; add the stone and bring to a boil;
- cook over fairly high heat so that the stone will rise and fall, gradually crushing the vegetables;
- at the end of the cooking time add a little crème fraîche;
- serve with slices of country bread covered with Tomme de Savoie that have been grilled under the broiler.
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