Soupe A L'ivrogne (drunkard's Soup)

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 sauté 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

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