1 Review

Ah . . .the flavor of a true French POTEE, those rough-and-tumble affairs that you can almost stand a spoon on end when plunged into the center of the soup. I increased the garlic 5 cloves,peeled and the onions to two, finely chopped. An addition of 2 cups dry white wine was added to the base stock. This recipe is very French Peasant food you will find in abundance in Southern France at many country homes. ChezGery

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Chef ChezGery October 17, 2007
French Gourmet Pork, Sausage, and Vegetable Stew