Soupe aux Choux à l’Huile de Noix (Spring Cabbage Soup with Walnut Oil)
A quick cabbage soup usually gets much of its flavor from cured pork, such as smoked sausage. This one instead gains flavor from walnut oil. The closest I have to an old, primary source for this recipe is a 1954 cookbook in Roger Lallemand’s regional series, La Cuisine de Chez Nous — the very first volume, about the former French …