On this early Autumn Meal Prep Monday, stay warm with a light, healthy and comforting vegetable soup - a dish practiced early and often by our Classic Culinary Arts students.
Yield: 4 Servings
For the Taillage Vegetables and Soup
80 g (3 oz) leeks, white and tender pale green parts
40 g (1½ oz) celery stalk
20 g (2/3 oz) haricots verts
80 g (3 oz) carrots
40 g (1½ oz) turnips
150 g (5 oz) all-purpose potatoes
40 g (1½ oz) Savoy cabbage
20 g (2/3 oz) peas, fresh, shucked, or frozen
40 g (1½ oz) bacon or salt pork
20 g (2/3 oz) butter
1¼ L (1¼ qt) vegetable stock or water
Salt and freshly ground black pepper, to taste
For the Garniture
12 slices of baguette
40 g (1½ oz) Gruyère cheese
Fresh chervil, for garnish
For the Taillage Vegetables
Peel and thoroughly wash the vegetables.
Émincer the leeks and celery, and reserve the trimmings. Cut the string beans ½-cm long.
Cut the carrots, potatoes, and turnips paysanne and set aside, keeping them separate. Reserve the trimmings.
Separate the leaves of the cabbage and remove any large ribs. Cut the cabbage leaves into chiffonade.
Use the reserved vegetable trimmings (minus the cabbage) to make a vegetable stock.
For the Soup
Cook the peas and string beans separately à l’anglaise, refresh, and set aside.
Remove the rind from the bacon or salt pork. Cut it into strips and then into macédoine-size lardons. If the bacon is very salty or has a very strong smoky flavor, blanch it in simmering water for 2 minutes and drain.
Gently sweat the bacon in butter without coloring.
Sweat the leeks, carrots, celery, and turnips in the same pot for approximately 10 minutes on medium heat.
Add the vegetable stock and bring to a simmer. Add the cabbage and cook for 10 minutes.
Add the potatoes, increase the heat, and cook the soup at a gentle boil for 10 minutes more, or until the potatoes begin to soften, break up slightly, and bind the soup somewhat. Taste and adjust the seasoning. (If prepared in advance, the soup may be chilled at this point.)
For the Garniture
Slice the bread diagonally. Dry the slices out in the oven without browning.
Grate the Gruyère cheese.
Place the cheese in the center of a plate lined with a doily, and surround with the croutons, or top the croutons with the cheese and bake them briefly in the oven before serving.
Reheat the soup and add the reserved peas and string beans to it.
Serve the soup in hot bowls, garnished with chervil.
Learn what its like to love what you do (#lwyd)! Study Classic Culinary Arts in New York or California.