Title: Soupe a L'ivrogne (Drunkard's Soup)
Categories: Ethnic Soup Beef Pork
Yield: 8 Servings

2	tb	Salted herbs
1/4	lb	Salt pork, cut into small cubes
3	lg	Onions, chopped
6	sl	White bread, cubed
8	c	Beef stock
		Salt and ground black pepper

Servings: 8 to 10

Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly.

Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.

Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

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