Shaped-Vegetable Soups

The vegetables for potages taillés must be uniformly cut, since they are not puréed nor passed through a chinois. They are usually cut into a paysanne, but other uniform cuts can be used. Most of these soups are not bound by anything but the starch contained in the vegetables, although there are a few variations that do include cream. The two principal examples of a potage taillé are potage Parisien, garnished with chervil leaves, and potage cultivateur, garnished with oven-dried croutons and grated Gruyère cheese.