General Procedure for Shaped Vegetable Soups

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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With the exception of cultivateur, the technique for making potages taillés does not vary much from soup to soup. It is as follows:

  1. Keeping all the vegetables separate, émincer the leeks and celery; dice the string beans; cut the carrots, potatoes, and turnips into paysanne; and chiffonade the cabbage.
  2. Cook the peas and string beans à l’anglaise, refresh, and set aside.
  3. Remove the rind from the bacon or salt pork, cut the remaining meat into strips and then into macédoine-size lardons.
  4. Blanch any meat used.
  5. Gently sweat the meat in butter — do not brown it.
  6. To develop their flavor, sweat the leeks, celery, carrots, and turnips in the same pan.
  7. Add the liquid and bring to a simmer.
  8. Add the cabbage and simmer for 10 minutes.
  9. Add the potatoes and cook for an additional 10 minutes or until the potatoes begin to soften.
  10. Adjust the seasoning to taste.
  11. When ready to serve, garnish with chervil or other designated garnish.