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, […]
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 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.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Let cheese come to room temperature before serving or melting for the best texture and flavor. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
