Cultivators Soup Recipes

CULTIVATOR'S SOUP

Steps:

• Remove the garlic and the bay leaves before serving.
• Melt the butter in a saucepan placed over low heat.
• Add the onion, the carrots and the potatoes to the melted butter or margarine.
• Season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat.
• Remove the cover, add the celery, the scallions, the green pepper and all the spices.
• Season to taste and cook 5 to 6 minutes with a cover.
• Add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender.
• Accompany with garlic croutons.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.