Soupe à l'Auvergnate (Auvergne-Style Pig's Head Potée)

Ingredients

• salted pig's head
• cold water
• carrot
• cabbage heart
• a half-handful lentils
• brown bread

Instructions

1. Set a potée with salted pig's head moistened with cold water.
2. Add a garnish of sliced carrot, turnip, leek and potato, and shredded cabbage heart, the cabbage in a quantity a little larger than the other vegetables.
3. Add a half-handful of picked-over lentils.
4. Let it cook very gently.
5. Serve with very thin slices of brown bread and a little of the flesh of the pig's head cut in large dice.