Bouffons la vie, Liebe’s cooking recipescase
Nothing beats cooking to warm the mood. Country soup and hints of zaatar this Monday
Apprenticed by Michel Brass at Lagiole, Antonin Bonnet spread his wings in Paris, opening Grégoire butchery (sadly closed as of this year) and Quinsou (one Michelin star in the 6th arrondissement of Paris). We stole his sausage soup recipe to steam it on one of those cold days.
You will need, for four people: 2 large leeks; 2 carrots; 2 cloves of garlic; 1 large onion; 4 potatoes; 2 bay leaves; 100 g of semi-salted butter; 1.5 liters of water; 4 zaatar sausages; 4 slices of toasted bread
Start by peeling, washing, and peeling onions, potatoes, carrots, leeks, and garlic cloves. Cut them into large cubes and slices, then put them in a pot, add water, a bay leaf and semi-salted butter. Bring to a boil and cook under the lid for thirty minutes.
Fry the sausages in a pan, and then cook them in the soup for about ten minutes. Serve it all with nice slices of toasted bread.