Recipe: Potage cultivateur

Name: Potage cultivateur
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 portions
Ingredients: 1 beau poireau avec un peu de vert retiré; 160 g de carottes de sable(2 belles); 120 g de navets longs(1 beau); 60 g de haricots verts frais; 60 g de petits pois (frais ou surgelés); 1 oignon de Cévennes moyen; 1 branche de céleri; 200 g de pommes de terre (bintje par ex) taillées de même; 100 g de petits lardons fumés blanchis (une ébullition et rafraîchis à l'eau froide); 80 g de beurre; 24 petits croûtons fins de baguette; sel, poivre du moulin et un peu de gingembre en poudre (normalement non conforme, mais moi, j'aime); 1 pincée de sucre en poudre

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (12 reviews) Starters

Prep 20 min

Cook 90 min

Total 1h50

Servings 8 serv.

Ingredients for 8 servings

1 beautiful leek with some green removed
160 g of sand carrots (2 beautiful ones)
120 g of long turnips (1 beautiful one)
60 g of fresh green beans
60 g of peas (fresh or frozen)
1 medium Cévennes onion
1 celery branch
200 g of potatoes (bintje for example) cut the same size
100 g of small smoked bacon lardons blanched (one boiling and refreshed in cold water)
80 g of butter
24 small fine baguette croutons
salt, freshly ground pepper and a little powdered ginger (normally non-compliant, but I like it)
1 pinch of powdered sugar

Step-by-step directions

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.