Pebble soup is a traditional French peasant soup, where a pebble is added during cooking. This method of elaboration has been used for a long time in the valley of the Moselle upstream of Épinal.
Recipe
Pebble soup is a traditional recipe of peasant soup that adapts to local varieties of vegetables, with a base of potato, turnip, carrot and leek.
Depending on the season, add a handful of peas, green beans, parsley or bay leaf. Smoked bacon, sausages, or a chicken can also be added. A clean pebble is plunged into the pan during cooking, which lasts three hours.
In Lorraine, a river pebble is used. Its shape is important: it is chosen biconvex, almost flat on one side and of harmonious shape.
Principle
Cooking is kept slowly, the pebble is in perpetual motion and acts as a pestle, which crushes the various components of the soup, refining the texture and distributing the juices.
This soup cooks for a very long time on the corner of a stove, and the pebble, acting as a heat accumulator, maintains an effective temperature by capping the temperature peaks.
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