A complete soup, a complete meal, which is better eaten the day after its preparation.|
In our region, it stays in a corner of the oven and simmers gently for hours.
*If using duck breasts add canned duck during the last 10 minutes of cooking time; cool cooker before removing lid, add duck breasts, put lid on and start counting remaining cooking time after whistle starts.
- 12 cups [3 L] water
- 1 Bayonne ham heel
- 1 pound [454 g] pork ribs or 2 canned duck breasts*
- 14 ounces [400 g] large dried beans [known as 'from Tarbes']
- 1 celery stalk
- Thyme, to taste
- Salt and pepper, to taste
- 2 pounds [1 kg] pumpkin meat, cut into pieces
- 2 pounds [1 kg] carrots, cut into pieces
- 2 pounds [1 kg] potatoes, cut into pieces
- 2 leeks, cut into pieces
- 1 turnip, cut into pieces
- 1 cabbage, cut into pieces
- Pour water into a pressure-cooker; add Bayonne ham heel, pork ribs but not duck breasts*, dried beans and celery stalk.
- Season with thyme, salt and pepper.
- Put lid on; cook for 20 minutes, after whistle starts.
- Cool pressure-cooker.
- Add pumpkin, carrot, potato, leek, turnip and cabbage pieces; put lid on and cook for 25 minutes, after whistle starts.