1 Wash the leek thoroughly under running water, opening it in four lengthwise.
2 Peel all the vegetables, reserving the potatoes and onion in cold water.
3 Cut all the vegetables into small cubes of 1/2 cm (paysanne see photo).
4 In a casserole, melt the butter (without browning), add the dices of onions, carrots, turnips, green beans, celery and leek (the rest of the green part and the white thinly sliced).
5 Cover and let sweat gently for 10 minutes (you will smell the aromas !).
6 Add 2 and a half liters of cold water (spring or mineral water) then season well with salt, sugar, pepper and add a little ginger powder when it comes to a boil.
7 Cook then at a gentle boil for 20 minutes then add the potatoes and bacon, let cook for another 20 minutes then just 5 minutes before the end, add the peas.
8 Meanwhile, preheat your oven to 100° and put your fine slices of baguette bread in the oven so your croutons are dry (1/2 hour).
Serve in a beautiful soup tureen with the croutons arranged in a star on a round dish, truly delicious!
And, as nothing should be wasted if there is any left, the next day, blend this beautiful soup with a mixer with a little cream and serve in the center of the table grated Gruyère and a pot of sour cream.
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