I've been lurking Allrecipes for a while, but must come out of the closet to say how much I love this soup! I used dashes of tabasco instead of cayenne, and the kick I got over the complex flavours was fabulous! One suggestion: to control fat and salt, I blanched my meats (cold water to cover, bring to boil and simmer for 5 min) and did not need to skim off fat before serving (I used a hunk of cottage roll instead of ham as that is what I had available). The sausages were firmed up by blanching, and I cut them into round slices without taking the casing to brown. Sausage slices bobbbed up in the broth enticingly. It was like heavenly Cassoulet in a bowl!
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I've been lurking Allrecipes for a while, but must come out of the closet to say how much I...