CookEat Recipe

Soup Au Lard, Menagere

Name: Soup Au Lard, Menagere
Ingredients: 3 Ounce Bacon — THREE ounces commercial RAW smoked pork-belly bacon, cut into quarter-inch dice BEFORE blanching.; 1 Pint Water — Water for bacon blanch; source unit: pint; 3.5 Quart Water — Water for soup; source unit: quart; 1 Pound Salt pork — ONE POUND commercial RAW CURED lean salt pork in ONE piece; remove the entire piece before serving, distinct from the bacon retained in soup.; 0.5 Cabbage — HALF of ONE clean cabbage HEAD, chopped into small pieces; not half a leaf.; 2 Carrot — Carrots, sliced; 2 Turnip — Turnips, sliced; 2 Leek — WHITES of TWO leeks, sliced; green portions unused here.; 2 Onion — White onions, sliced; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper; source unit: teaspoon; 1 clove Garlic — Garlic bean, crushed; 3 Potato — Potatoes, sliced; 6 Slice French bread — French bread for separate toasts; source unit: slice

Cabbage and root-vegetable soup flavoured with bacon and salt pork; the large pork piece is removed before serving. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1235. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw smoked pork-belly bacon and a separate raw cured lean salt-pork piece. Verify 71°C pork cook, remove the entire one-pound piece before serving, and cool it promptly for later use. Keep the six French-bread toasts separate; retain bacon in the soup. Limites : Raw/cooked pork recovery, blanch losses, soup reduction, removed-pork future allocation and bowl count remain unknown. Starting waters are distinct; removed one-pound pork is not soup garnish.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

3 Ounce BaconTHREE ounces commercial RAW smoked pork-belly bacon, cut into quarter-inch dice BEFORE blanching.
1 Pint WaterWater for bacon blanch; source unit: pint
3.5 Quart WaterWater for soup; source unit: quart
1 Pound Salt porkONE POUND commercial RAW CURED lean salt pork in ONE piece; remove the entire piece before serving, distinct from the bacon retained in soup.
0.5 CabbageHALF of ONE clean cabbage HEAD, chopped into small pieces; not half a leaf.
2 CarrotCarrots, sliced
2 TurnipTurnips, sliced
2 LeekWHITES of TWO leeks, sliced; green portions unused here.
2 OnionWhite onions, sliced
1 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon White pepperWhite pepper; source unit: teaspoon
1 clove GarlicGarlic bean, crushed
3 PotatoPotatoes, sliced
6 Slice French breadFrench bread for separate toasts; source unit: slice

Method

Steps

Step 1
Cut bacon into quarter-inch squares, boil in a pint water ten minutes and drain; discard blanch water.
Step 2
In a separate large pan boil 3.5 qt water; add salt pork, chopped half-cabbage, sliced carrots/turnips, white leeks/onions, salt and pepper. Cover and gently boil one hour.
Step 3
Add the drained bacon, ONE crushed small garlic clove and THREE peeled washed sliced potatoes. Gently boil another HOUR, verifying the 71°C pork endpoint. Lift out the ENTIRE one-pound salt-pork piece before service; promptly cool and refrigerate it for a separately tracked future use. Bacon and vegetables remain in the soup.
Step 4
Toast six slices French bread separately. Pour soup into hot tureen after REMOVING the one-pound salt-pork piece; serve six toasts on the side.

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