Soupe Auvergnate

A receipe from French Club in college:

Cook equal quantities of carrots and turnips, both sliced, in salted water with 1 cabbage, quartered, one clove of garlic, and a little pepper.  When the vegetables are half cooked, add 1 small potato, peeled and sliced, per each serving.  When the vegetables are done, add several tablespoons of diced lean bacon, browned in a frying pan, simmer for a few minutes more, and pour into a tureen over slices of toasted French bread.


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