Simple Drunkard's Soup with Smoked Pork Hock

The smoked pork hock can be cooked the day before. To do this, put it to boil in the broth with bay leaves and an onion, but do not salt it. If the broth doesn't cover it, add a little water.

Once cooked, let it cool in the broth, then cut it into bite-sized pieces.

For the roux, heat the tablespoon of fat and fry the sausage slices in it a little, then remove them.