Soupe mange graisse (Languedoc Sun N°31 / Provence Sun N°4)
Soupe mange graisse
Preparation: 20 min Cooking: 35 min
Ingredients: (4/6 people)
• 3 large onions
• 1 tin of pealed tomatoes
• 2 litres of water
• 1 celery branch
• salt, pepper
• tabasco or Worcester sauce.
• 4 garlic gloves
• 1/2 large white cabbage
• 2 green peppers
• 3 cubes de chicken stock
• curry powder or parsley
Chop the onions and the garlic ﬁnely; add the 2 tins of tomatoes.
Slice the cabbage, and the peppers once de-seeded, add the celery, the 3 stock cubes and the 3 litres of water.
Cook for 35 min. and stir well.
My comments: I’ve passed it through a sieve because the children don’t like bits in the soup.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).