Submitted by: Joseph Wu
Latest update: March 19, 2005
Cut into large (1 inch) chunks:
Bring to a boil, then simmer for 2 hours.
Take out bay leaves and as many peppercorns as you can find.
Strain out the solids or remove with a slotted spoon (leave a little behind if you want some "chunkiness" in the soup).
Puree the solids (and a little bit of the broth) in a blender or food processor.
Stir the puree back into the broth.
Bring it back to a boil.
Serve immediately with crusty bread.