Customs and Cookery in the Perigord and Quercy
La Soupe au Persil Paysanne
Page 31
Cuisine: French | Course Type: Soups and Stews
(1 review)
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Recipe Review
Sovay from Northern England,
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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