Pantygwydr Hotel
Oxford Street
Swansea
SA1 3JA

restaurant@pantygwydr.co.uk
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01792 455 498

Potage Cultivateur - French Country Soup (v)

Ingredients

1. 40g of unsalted butter
2. 160g of carrots (firstly cut the carrots in quarters lengthways, and then finely chop)
3. 160g of leek (firstly cut the leek in quarters lengthways, and then finely chop)
4. 80g of celery (cut the celery in half lengthways, and then finely chop)
5. 2l of vegetable stock
6. 80g of turnip (peel, then chop into chips 1cm thick, then finely chop)
7. 400g of potatoes (peel, then chop ino chips 1cm thick, then finely chop)
8. 80g of green cabbage (savoy or spring; finely chop the leaves)
9. 40g of green beans (chopped 1cm long)
10. 40g of petit pois peas
11. A garnish of chervil or celery leaves
12. 160g baguette (sourdough if possible, since it does not absorb as much as a regular baguette made with yeast) optional
13. 160g grated gruyere cheese optional

Method

Step one

Melt 1 in a pot, and sweat off 2 and 3, ensuring no colouration occurs.

Step two

Add 4 and mix for 10 seconds, then add 5 and bring to boil.

Step three

Once boiling, add 6 and bring to boil for 2 minutes.

Step four

Add 7, and bring to boil for 3 minutes. Add 8, 9 and 10 and boil for 5 minutes.

Step five

Season to taste, and add the garnish (11) of your choice.

Step six

Slice 12 ½cm thick, then toast on both sides until brown. Then place on top of the soup bowl with the soup. Grate 13 and place on the sliced baguette, then toast on both sides until brown.

Alterntively, place the croutons on a pastry tray, the grated cheese on top, and toast under a grill until brown in colour.