steaming sausage soup – Liberation

steaming sausage soup – Liberation

Bouffons la vie, Libe recipescase

Nothing compares to cooking to lift your spirits. This Monday village soup and notes of zaatar

Created in particular at the Michel Arms in Laguiole, Antonin Bonnet spread his wings in Paris, opening Gregory Butcher (unfortunately closed since that year) and Quinsou (Michelin star in Parisian neighborhood life). We stole his sausage soup recipe to enjoy steaming on one of those chilly days.

You need, for four people: 2 large leeks; 2 carrots; 2 cloves of garlic; 1 large onion; 4 potatoes; 2 bay leaves; 100 g of semi-salted butter; 1.5 liters of water; 4 Zaatar sausages; 4 slices of toasted bread

Start by peeling, washing, peeling onions, potatoes, carrots, leeks, and garlic cloves. Cut them into large cubes and slices, then put in a saucepan, add water, bay leaf and semi-salted butter. Bring to a boil and cook covered for thirty minutes.

Fry the sausages, then boil them in the soup for about ten minutes. Serve it all with beautiful slices of toasted bread.

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