SOUPE A L'IVROGNE (DRUNKARD'S SOUP)

      Title: SOUPE A L'IVROGNE (DRUNKARD'S SOUP)
  Categories: Ethnic, Soups/stews, Beef, Pork/ham
       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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