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Soupe a la Baillarge




Source of Recipe


the web


Recipe Introduction


Canadian


List of Ingredients




1 beef shank
14 cups cold water
salt, pepper and salted herbs
2 onions, chopped
1/2 cup dry legumes (peas, beans)
1/2 cup barley
4 cups raw vegetables, diced (carrots, turnip, string beans, peas, shredded cabbage, gourganes, fresh corn or hominy)
Whole potatoes,
peeled Corn on the cob
Carrots cut in large pieces
Turnips cut in large pieces

Recipe



Wash meat and place in large pot with cold water. Bring to a boil and skim froth in order to obtain a clear broth.
Add salt, pepper, salted herbs and onions. Let simmer one hour.
Rinse beans, dried peas and barley and soak in water for 30 minutes. Drain and add to soup stock. Simmer for 1 1/2 hours.
Add fresh vegetables. Simmer for 1 hour. Before serving, remove the meat, the larger pieces of vegetables and the whole potatos. First serve the soup, then serve the meat with potatos and vegetables.
This soup is a meat and vegetable soup which has various names, depending on the region. It may be called Soupe du dimanche (Sunday soup), Soupe à toutes sortes de choses (Soup with all kinds of things), Soupe à n'importe quoi (Anything soup), Soupe à l'orge or Soupe au barlé (Barley soup), or Soupe à la baillarge(a contraction of barley and barley), or quite simply, Soupe aux légumes (Vegetable soup). It was a meal in itself and was generally eaten at Sunday midday, after the mass. It was generally made on Saturdays, so that on Sunday all one had to do was let it heat on the back burner while the family went to church (The soupe is better re-heated) For many years, the soup has been made with beef, but it seems that, in the olden days, it was usually made with salt pork.
Translated from Le Guide de la Cuisine Traditionnelle Acadienne and sent by Sharron