Bouffons la vie, Libe recipescase
Nothing compares to cooking to lift your spirits. This Monday village soup and notes of zaatar
Trained in particular by Michel Bras at Laguiole, Antonin Bonnet spread his wings in Paris, opening Grégoire butcher shop (unfortunately closed this year) and Kensu (one Michelin star, in the 6th arrondissement of Paris). We stole his sausage soup recipe to enjoy steaming on one of those chilly days.
You 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, peeling onions, potatoes, carrots, leeks, and garlic cloves. Cut them into large cubes and slices, then put in a saucepan, add water, bay leaf and semi-salted butter. Bring to a boil and cook covered for thirty minutes.
Fry the sausages, then boil them in the soup for about ten minutes. Serve it all with beautiful slices of toasted bread.