1 tablespoon lard
50g bacon
1 clove of union
1 carrot
4-5 tomatoes
150g of rise
1/2 liter bouillon
1 coffee spoon of red pepper "BIOSET"
laurel "BIOSET"
1/2 branch of parsley
thyme "BIOSET"
1 clove garlic
Preparation Method
Cut the bacon, onion and carrots in pieces and fry in the lard. When they become brown, season with black pepper, add laurel, parsley and thyme. Add tomatoes and garlic. Simmer on slow fire. When the soup is ready strain it and put in a pot, add rise and bouillon and boil until the rise is done.
Provance soup
Ingredients
800g potatoes
4 eggs
1 stick of leeks
2 onion
2 cloves of garlic
2 tablespoons of tomato sauce
1 orange peel
pinch of saffron sticks
thyme "BIOSET"
parsley "BIOSET"
laurel "BIOSET"
2 tablespoons olive oil
4 slices of rusk
black pepper "BIOSET"
salt
Preparation Method
Cut the potatoes, leeks and carrots into circles. Grate the garlic. Heat the olive oil in a pan and add the leeks and onion. Then to brown and add potatoes, garlic, saffron, orange peel and spices. Stir the tomato sauce, add a liter of cool water and salt. When the soup boils up, simmer for 15 minutes until potatoes are ready. Break the eggs in a cup, one after the other and put them in the soup. When they become hard bring them out of the soup. Put slices of rusk in 4 bowls, pour over the bouillon then add vegetables and an egg. Garnish with coarsely ground black pepper and thyme.