Potage Cultivateur

Vegetable Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 40 grams ( ounces) slab bacon or salt pork
  • 30 grams (


Prepare your mise en place.

Remove and discard the rind from the bacon. Cut the bacon into strips and then into macédoine-size lardons.

Bring a saucepan of water to a simmer over high heat. Place the lardons in the simmering water and blanch for 2 minutes. Drain well and pat dry with paper towels.

Heat the butter in a stockpot over medium heat