Shepherd's Soup

French Country Cooking for Americans, 1946

1 1⁄2 hours — 6 Servings

Ingredients

1	tablespoon	butter
1⁄2	cup	salt pork fat (diced small)
1	small	turnip
2		leeks (white part only - minced)
1		onion (minced)
1		carrot (minced)
5	cup	stock (or water)
3		potatoes (pared and minced)
12	slice	bread (toasted)

Instructions

Melt butter in a saucepan, add salt pork and cook until it is melted and starts to brown. Add turnip, leeks, onion and carrot and cook very slowly; about 1/2 hour. Add stock (or water) and potatoes, bring to a boil and cook slowly about 35 minutes or until potatoes are soft. Correct the seasoning and serve in a tureen with toasted bread floating in top.