Soup and entree of the first service
Potée champenoise
EverydayReconstruction🧂 🍄moyen3 h
A generous pot of salted pork, cabbage, leeks, and root vegetables, cooked together until they meld into a comforting broth. The everyday cuisine of a peasant and winegrowing province.
Soup and entree of the first service
A generous pot of salted pork, cabbage, leeks, and root vegetables, cooked together until they meld into a comforting broth. The everyday cuisine of a peasant and winegrowing province.
Here, citizen, is the true daily bread of my Champagne! A single pot on the fire, you throw in salted bacon, cabbage, leeks, whatever the garden yields, and let time do its work. At home, no court cook's fuss: we eat what sticks to the ribs and warms the worker as well as the lawyer. It was on this broth that I built my chest and my voice! Help yourself generously, there is enough for everyone, that's how we do it at home.
Ingredients
- •Half-salted pork belly and shoulder — a good piece of each (meats)
- •Green cabbage — 1 (base vegetable)
- •Leeks — a bunch (vegetable)
- •Turnips and carrots — a few (root vegetables)
- •Onion — 1 (flavor)
- •Pepper, thyme, bay leaf — to taste (seasoning)
How it was made : The potée was the staple meal of Champagne families: a single pot hung from the chimney hook, replenished throughout the week. Salted and smoked meats allowed pork from the autumn to be preserved all winter, long before refrigeration.