Soupe à la Bûcheronne (Kohlrabi, Turnip and Potato Soup)

Ingredients

• 150 grammes kohlrabi
• 150 grammes turnips
• 150 grammes potatoes
• fresh pork fat
• 1 litre and a half water
• 15 grammes salt
• 2 décilitres very small fresh white haricot beans in season
• thin slices of brown bread

Instructions

1. Slice 150 grammes of kohlrabi, as much of turnips and as much of potatoes in fine paysanne.
2. Stew them in chopped fresh pork fat.
3. Moisten with 1 litre and a half of water and season with 15 grammes of salt.
4. Add at once 2 décilitres of very small fresh white haricot beans, when they are in season.
5. Out of season, use cooked haricots-riz instead, putting them into the soup a few moments before serving.
6. On serving, add thin slices of brown bread dried in the oven.