Potage Cultivateur
Potage Cultivateur is a hearty and nourishing French soup, perfect for those who want to practice their knife skills, especially the Paysanne cut, which is used for all the vegetables in this recipe. This soup is rich in flavor from the double-smoked bacon and has a clean, fresh taste from the mixture of leeks, cabbage, carrots, turnips, and potatoes. The addition of green beans and peas at the end ensures that they remain crisp and vibrant. Gruyère cheese and croutons served on the side add a perfect contrast in texture to the tender vegetables. Ideal for a comforting meal, Potage Cultivateur is a great choice for any occasion and is a staple in the French culinary repertoire.
Servings: 8
Calories: 350kcal
Ingredients
- 2 tablespoons butter
- 4 slices double smoked bacon, cut into small pieces
- 1.5 cups leek, cut into Paysanne
- 1 cup green cabbage, cut into Paysanne
- 1 cup carrots, cut into Paysanne
- 1 cup turnips, cut into Paysanne
- 1 cup celery, cut into Paysanne
- 1.5 cups potatoes, cut into Paysanne
- 0.5 cup green beans, cut into Paysanne
- 0.5 cup peas, frozen
- 0.25 cup Gruyère cheese, grated
- 24 thin baguette slices, toasted
Instructions
- In a large casserole dish, melt the butter with the bacon and cook on medium heat for five minutes. Add and sweat the leeks, cabbage, carrots, turnips, and celery until soft but not brown. Add three liters/quart of cold water. Bring the mixture to boil then turn down the heat and simmer for about 20 minutes. Season with salt and pepper.
- Once the 20 minutes have passed, add the potatoes and simmer for another 15 minutes. Just before serving, add the green beans and peas to ensure they are not overcooked. Taste and rectify the seasoning according to your taste.
- Serve hot with Gruyère cheese and croutons on the side.
Video
Cooking Tips:
- Master the Paysanne Cut – The Paysanne cut is key to this recipe. Make sure to cut your vegetables into thin, even slices to ensure consistent cooking and a beautiful presentation.
- Cook Vegetables Gently – When sweating the vegetables like leeks, cabbage, and carrots, be careful not to brown them. Cook them over medium-low heat to keep their flavors fresh and light.
- Don’t Overcook the Green Beans and Peas – To preserve their color and texture, add the green beans and peas just before serving, allowing them to heat through without becoming mushy.
- Adjust the Seasoning – Taste the soup at various stages of cooking. You can add more salt, pepper, or even a pinch of fresh herbs to enhance the flavor.
- Make It Ahead – This soup tastes even better the next day when the flavors have had time to meld together. Store it in the fridge for up to 3 days.
- Customize the Croutons – Toast the baguette slices until crispy and add your favorite seasonings, like garlic or rosemary, for extra flavor.
- Use Good Quality Bacon – The smoky bacon flavor plays a big role in the soup’s overall taste. Double-smoked bacon gives the best depth of flavor, but you can also substitute with regular smoked bacon if preferred.
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