A traditional Limousin soup, bréjaude gets its name from the fact that the ingredients are crushed (bréjer in Limousin dialect). A kind of Limousin hotpot, traditionally it is made with bacon, potatoes and turnips. A more comprehensive version of this fatty soup will also have cabbage,swede, carrots, pepper and salt.Traditionally, bréjaude is served well-soaked, that is to say that bread is placed in the bowl to soak up the soup. At this point we say a spoon should be able to stand up in it.Then vegetables and bacon rind are added, with a good sprinkling of pepper. Very much appreciated by peasants, because it sticks to the ribs, bréjaude is still enjoyed in the region, with a good local wine.
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