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This soup says an awful lot about the food of its French island home. It’s a romantic dish, full of the smoky flavour of mountain ham and the herbs of the maquis, the dense shrub that covers much of the island. Smoked ham hock and gammon are decent substitutes for air-dried, Corsican ham.
The Corker recommends - A classic Portuguese red with the vigour and exuberance to take on the mother of all soups.
Typical values per serving:
This recipe was first published in November 2007.