Potage Cultivateur
This is the perfect soup to practice and use your Paysanne cut. This soup has a clean, fresh taste and the bacon adds a hint of smoky, salty flavor while the crunch of the croutons is a nice accent against the tenderness of the vegetables. Potage Cultivateur is a great classic recipe in the French Culinary repertoire.
Servings: 8
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.
