Sourdough discard soup with celeriac, carrot and sausage, topped with lard-fried breadcrumbs for a soup-complimenting crunch.
This is a version of the recipe you can find linked in my profile that is gluten and lectin-free, being made from a millet starter that I keep.
I can’t believe I went so long without putting discard in my soup. Next, I want to try and find some smoked sausage, so I can work on a more traditional rendering of this dish, which I based on the Polish soup called Zurek.
You should try making it while it’s still winter(ish). It’s so very good.