La Soupe au Persil Paysanne

Page 31

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

I decided to try this as my local supermarket has started selling enormous bunches of parsley. Result tastes great but looks a bit drab, as the long cooking of the parsley kills the colour. I used duck fat instead of goose fat since I happened to have some to hand.

Next time I'll probably brown the bacon before adding the carrot and leeks.

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