To make Potage cultivateur, you need to perform mise en place and practice your knife skills so it seems like a good place to start.
There is a similar recipe for Potage cultivateur in Le Cordon Bleu Classic French Cookbook
(affiliate link) that includes an onion, some celeriac, and more butter, but it's puréed. This one is more rustic.
⅛ cup butter
1 piece of leek, thinly sliced into rings
1½ cups (⅓ pound) carrots, diced medium size
1 cup turnips, diced medium size
½ cup Savoy cabbage, finely chopped
4 cups plus 3 tablespoons chicken stock
4 slices bacon, cut into small pieces
1½ cups potatoes, diced medium size
½ cup green beans, trimmed
½ cup peas
1 tablespoon vegetable oil
¼ cup Gruyère cheese, grated
3 slices white bread slices, cubed for croutons
There is a similar recipe for Potage cultivateur in Le Cordon Bleu Classic French Cookbook
(affiliate link) that includes an onion, some celeriac, and more butter, but it's puréed. This one is more rustic.
⅛ cup butter
1 piece of leek, thinly sliced into rings
1½ cups (⅓ pound) carrots, diced medium size
1 cup turnips, diced medium size
½ cup Savoy cabbage, finely chopped
4 cups plus 3 tablespoons chicken stock
4 slices bacon, cut into small pieces
1½ cups potatoes, diced medium size
½ cup green beans, trimmed
½ cup peas
1 tablespoon vegetable oil
¼ cup Gruyère cheese, grated
3 slices white bread slices, cubed for croutons
You can find the recipe in Le Cordon Bleu Classic French Cookbook
Tasting Notes
The soup had a clean, fresh taste, and the bacon gave it a smoky, salty hint. The crunch of the croutons was a nice counterpoint to the tenderness of the vegetables. Very smooth finish.
. . . . . . . . . .
Running total: $12.19
Butter used so far: ⅛ cup
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1 comments:
├┤oly moley! This looks and sounds extremely delicious. I've never held much satisfaction for croutons though myself. Can't see the point of them really. ☺
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