Potage Cultivateur Soup - Rustic Vegetable Soup
Ingredients:
Leeks
Carrots
Daikon Radish
Celery Stalk Or Celery Roots
Savory Cabbage
Smoked Slab Bacon
Butter
Salt
Water
Potato
French Green Beans
Green Peas
Garnish:
Slices of Toasted Baguette
Garlic clove
Finish:
Butter
Chervil Leaves
Directions:
"Mise en place" - Cut leeks, carrots, daikon radish, cabbage, potato into "paysanne" cuts.
Like So, Which ever you prefer; its up to you.
Next, Cut the bacon to lardon strips.
What you will do here is remove some excess fat from the bacon by boiling it in water and straining them.
Afterwards you will prepare a big pot with butter, and add the strained bacon lardons into the pot and stir until they become "semi - crispy". I like to season the bacon lightly with salt and pepper in this process to maintain the flavor of the bacon.
Then add in the pot, add the paysanne carrots, celery stalk, leek, cabbage, daikon radish, and green beans. Continue to stir until leek becomes translucent. Season with Salt & Pepper.
Keep stirring, and once the smell of the carrots, celery, and leek start fusing together, they will start to have a distinctive mixed aroma, that smells quite pleasant. Its time to add water and let it simmer for about 30 minutes.
Once they simmer in 25 minutes add in the green peas.
Now, cut baguette slices into oval shapes.
Cut a garlic clove in half and rub the garlic on the bagauette, then lavish the baguette with olive oil,
[season with salt and pepper(optional)].
Put the slices in the oven at 160 degree Celsius until toasted. Make sure you check the oven occasionally.
Lastly, add chervil leaves in the soup for garnish.
Definitions:
- Paysanne - a french term for how vegetables are cut, usually just very thinly cut.
- Mis en place -a french term for preparing all the ingredients you have before you start cooking.
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