Ingredients

  • Sobronade skewer of glazed diced pork shoulder, toasted sesame.
  • This soup is a very old rustic Périgord soup, thanks to which families made a complete meal, prepared with "roots" of smoked ham (or ham hocks), pork at the time 1/2 salt and white beans.
  • I reinterpreted this recipe on the occasion of the Alexandre Dumas Festival in Villers-Cotterêts unfortunately now discontinued in order to highlight the quality of these vegetables and that of Soissons beans, region obliging.
  • For the roots they must be peeled then cut into tiny squares (Brunoise)
Sobronade for a beautiful table:
  • 700 g of farm pork shoulder cut into 16 squares (4 per skewers)
  • 3 Ancient breed carrots (if possible)
  • 1 black radish
  • 1 small celery bulb
  • 2 golden balls (or young turnips)
  • 1 white beetroot (if possible)
  • 6 small Jerusalem artichokes
  • 2 onions (Roscoff if possible)
  • 2 grey shallots
  • 2 large potatoes
  • 1 sweet potato
  • 3 cloves garlic, degerminated and chopped
  • 200 g of Soissons beans soaked 24 hours and blanched (2 minutes)
  • a little thyme flowers
  • 100 g duck fat
  • 200 g of smoked ham dice and one ham hock (if you have)
  • soy sauce
  • toasted sesame