Halleluja Soup


1/2 pound salt pork, diced
3 onions, peeled and sliced
3 potatoes, peeled and sliced
2 carrots, peeled and sliced
4 cups chicken stock
1 tablespoon flour
1/2 cup dry white wine
2 leaves sage, minced
2 sprigs thyme
Salt and pepper to taste
Minced sage


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add potatoes and carrots, pour in stock, and simmer, covered, 20 minutes or until vegetables are tender. In small bowl blend flour, wine, and herbs. Stir until smooth. Pour ½ cup hot soup liquid into flour mixture, blend with whisk, and return mixture to soup kettle. Season with salt and pepper. Heat and serve garnished with minced sage or reserved salt pork.


Serves 4-6

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