French soup «Potage cultivateur»
Todays recipe is very simple soup with an imposing name «Potage cultivateur», which just means «farmers soup» in translation. Half an hour of slow work, a little bacon, vegetables, aromatic spices and of course, butter, which French cuisine is so rich with. Definitely serve the soup with crispy toasted baguette, sprinkled with Gruar cheese - it goes perfect with «Potage cultivateur».
Ingredients
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Leek stalk- to taste
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Carrot1 pcs
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Turnip1 pcs
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Potato2 pcs
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Stalk of celery1 pcs
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Sheets white cabbage2 pcs
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Green peas2 tbsp
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Kenyan beans4 pcs
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Bacon50 g
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Butter2 tbsp
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Parsley- to taste
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Thyme- to taste
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Bay leaf1 pcs
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Salt- to taste
Steps
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1. Put all the ingredients in a sheet of a leek, roll a tube and tie with a cooking string to make nothing fell out of Garni bouquet.
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2. Remove cartilages and skin from bacon and cut it into cubes. Fry in a tablespoon of butter until golden brown.
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3. Cut carrots into quarter rings, 2 mm thick, turnip - into small rectangles with a thickness of 2 mm, celery - also into equal parts of the same thickness. All the vegetables should be of about one size to be prepared evenly.
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4. Add carrots, turnips and celery to the bacon, stir and cover for 2-3 minutes.
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5. Cut leeks into thin half-rings, put in a pan.
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6. You can add a pinch of salt.
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7. Pour 1 liter of water into a saucepan, put Garni bouquet inside. Bring to a boil, remove the foam.
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8. Cut potatoes and turnips into identical pieces. Roll cabbage leaves into a tube and cut into thin strips. If you cut the vegetables for the soup in advance, the potatoes should be kept in water for not to darken.
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9. Add the potatoes and cabbage in moderately boiling soup.
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10. 5 minutes later add beans chopped into washers. I dont use the French names of the cuts, to make it clearer :)
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11. Several minutes after the beans add peas and cook for another 1 minute.
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12. Turn off the heat and mix a tablespoon of butter into the soup. Check the spices, if necessary add salt and freshly ground black pepper. Extract Garni bouquet. Leave the soup to stand for a bit, then serve.
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