Instructions: Boil the stock, then add the potatoes, cabbage, marjoram and celery. Season and cook for 45 minutes.

Sweat the "lardons" and the onions separately in the lard and add to the soup.

Garnish with chopped parsley and chives.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.