1 bouquet garni
1.4 L broth
pinch of black pepper
6-8 whole cloves (I didn’t have)
3 garlic cloves, smashed
1 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
1/2 celery stick, trimmed and halved lengthwise
2 small turnips, peeled and halved lengthwise
some bone-in meat of your choice (I used a can of cassoulet de canard)
2 spoonfuls extra-virgin olive oil
200 g winter greens (I used frozen spinach)
Freshly ground pepper
1 bunch fresh parsley, to garnish
Tie 1/2 the parsley (I also added a sprig of thyme and bay leaves for a bouquet garni) and place in broth with spices. Simmer 10 minutes. Add leeks, carrots, turnips and cover. Bring to boil then simmer 15 minutes. Reserve broth and set aside vegetables. Here I heated a can of cassoulet and poached it 5 min. Add olive oil and greens, cook for 5-10 minutes. Return vegetables to the pot (discarding the green part of the leeks) and enough of the reserved broth to cover, then simmer for 10 minutes. Chop parsley and add to the pot. Ladle into bowls to serve, adding reserved broth as needed (less if you prefer gravy to soup).
Potatoes would have been good in this, or flour to thicken the soup into a gravy, and I didn’t have cloves. Green cabbage is an option as well. Traditionally served with coarse salt and Dijon mustard, horseradish sauce, and pickles.