La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)
"This is a traditional French farmhouse soup or potee that is really a sort of cross between a soup and a stew and makes a meal in itself. If you have a ridged griddle, it's nice to serve chargrilled French country bread or, failing that, some warm sourdough bread...."
INGREDIENTS
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6 oz (175 g) dried haricot beans
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2 lb (900 g) unsmoked gammon joint
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4 Toulouse or coarse-textured, herb-flavoured pork sausages
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a few parsley stalks
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a sprig of thyme
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2 tablespoons groundnut or other flavourless oil
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1 fat clove garlic, crushed
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2 medium leeks, trimmed, cleaned and sliced into ¼ inch (5 mm) rings
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2 medium carrots, peeled and sliced into ¼ inch (5 mm) slices
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1 turnip or 4 oz (110 g) swede, peeled and cut into ½ inch (1 cm) chunks
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1 celery stalk, trimmed and chopped
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2 medium potatoes (8 oz/225 g), peeled and cut into ½ inch (1 cm) chunks
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1 small onion, chopped
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6 oz (175 g) trimmed Savoy or other cabbage, finely shredded
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salt and freshly milled black pepper
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chopped fresh parsley
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extra virgin olive oil
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