- 2 tablespoons butter or extra-virgin olive oil
- 3 leeks, white section only, thinly sliced
- 1 medium turnip, peeled, quartered and medium diced
- 3 carrots, peeled, cut in half and sliced on long bias
- 3 stalks celery, thinly sliced on long bias with leaves
- 4 cloves garlic, crushed and roughly chopped
½ head purple cabbage, core removed and thinly sliced
- 1 (15-ounce) can cannellini beans, drained
- 3 medium potatoes, quartered and medium diced
- 2 bay leaves, fresh
- 2 quarts chicken stock
- 8 ounces smoked bacon, julienne cut (optional)
- Kosher salt & butcher black pepper to taste
In 5.5-quart PerfectGreen pot, heat butter on Medium-High (375 degrees).
- Add leeks and saute for about 1 minute.
- Add garlic and cook for about 45 seconds, until fragrant.
- Add bacon and cook for 2 minutes, or until lightly brown and fragrant.
- Add remaining vegetables to pot.
- Add chicken stock and season with salt and black pepper.
- Add beans.
- Allow soup to gently simmer, uncovered, for 30 minutes, or until potato and cabbage are tender.
- Remove bay leaves and serve while still hot.
- This soup originates from the North of France.
- Adding garlic to hot oil gives a burnt taste on the palate.
- Adding salt to cooked vegetables causes them to sweat and have no color.
- Celery leaves break down in the soup and give off an amazing aroma.
- Build soup in layers in no particular order. Chef recommends adding vegetables in the following sequence: celery, carrots, turnips, potatoes and finally cabbage.
- Beans were added to this recipe, but not shown in the video.
- Keep soup warm for hours by holding it at temperatures between Medium-Low
- (175°F) and Medium (275°F).