Calf's foot soup

This calf's foot soup recipe often comes from our grandmothers, which has been passed down from generation to generation. At the time, this soup, prepared with their love and tenderness, was shared between uncles, aunts, cousins and cousins on special occasions. Today this recipe is rarer because the younger generations have not adopted it and also because of the time and the many ingredients which are necessary for its conception. It is nonetheless a delicious soup reminding us of the flavors of yesteryear.


For 6 servings:

  • 1 calf's foot
  • 1 leek
  • 2 carrots
  • 4 cabbage leaves
  • 2 turnips
  • 1 christophine
  • 1 piece of giraumon
  • 2 tomatoes
  • ½ bunch of spinach
  • 3 feet of cives
  • 3 stalks of celery
  • 2 cloves
  • 3 cloves of garlic
  • 2 potatoes
  • 10 cl of oil
  • 3 sheets of allspice
  • 1 chilli
  • Salt
  • Pepper
  1. Using a knife clean the calf's foot and passing the blade from top to bottom.
  2. Cut it into pieces.
  3. In a pressure cooker, put the pieces of calf's foot, onion, salt, pepper and the bouquet garni, then let it cook for half an hour.
  4. Cut the vegetables into small cubes.
  5. In a casserole dish containing the oil, let the chives and onions return.
  6. Add the carrots, turnips, christophines, giraumon, tomatoes and leeks.
  7. Let return the cabbage leaves, spinach and chopped allspice leaves, over low heat.
  8. Wet with the cooking juices and add the pieces of calf's foot.
  9. Leave to cook for 20 minutes.
  10. Add the minced potatoes.
  11. Cook for 10 minutes.
  12. Add salt and pepper.
  13. Stir in the chili and the rest of the spices.
  14. Cook for another 5 minutes.