Chef Jimmy’s Weekly Recipes: Cultivateur Soup
Every Thursday we bring Chef Jimmy from Le Cordon Bleu College of Culinary Arts in studio to share cooking tips and recipes. This week, Jimmy decided he wanted to give your digestive system (and ours) a bit of a break from all the yummy “fast foods” like Philly Cheesesteaks and hot dogs that we’ve been having and instead prepare something healthier. And so we present to you Chef Jimmy’s “Soup Cultivateur“, so named because just about every ingredient in the soup can be “cultivated” from your own home garden, if you have one. If you don’t, no worries — all the ingredients are easy to find in your local produce section. Everything you’ll need to make this yummy soup is listed below. Enjoy!
First, here’s Jimmy on the air with Rick this morning, talking about how this can be a healthier eating choice despite the fact that it’s got bacon in it!
Here’s video we shot in studio this morning, which shows you everything going into the soup and a little bit of special cutting technique to add some panache to your finished product:
Ingredients: (All vegetables are cut paysanne unless otherwise noted – see below for details).
- 2 lb. bacon slab, cut into lardons- 1/8 Inch thick, 1/2 long
- 1 head Savoy cabbage
- 2 each leeks
- 2 each carrots
- 4 each turnips
- 4 each potatoes
- 1 cup green beans, cut on bias
- 1 cup peas, green blanched or use frozen
- 2 bunches parsley, minced
- 1 gallon chicken stock or broth
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 1 French baguette
- ½ pound gruyere cheese shredded
Paysanne cut: This is a particular style of cutting ingredients into squares or other symmetrical shapes. Each piece when cut should be about the size of a scrabble tile, 1/8 of an inch thick and a half an inch square. For round vegetables, peel, then split lengthwise twice to create a rounded edge triangle. Then slice these 1/8 of an inch thick.
Once everything is cut and in its place, the rest is easy!
- Using a heavy bottom pot, render out the bacon until crisp.
- Add all of the vegetables and gently cook while stirring. Stir just enough to coat everything in the bacon fat.
- Add chicken stock or broth and bring to a boil. Lower heat and simmer until everything is tender.
Season with salt and pepper and finish with minced parsley. Serve with a crouton.
Slice baguette on the bias ¼ inch thick. Add cheese to one side, and bake at 375 degrees until melted and golden brown.
And now, a special PSA message from Chef Jimmy:
The Vietnam Veterans of Central Florida and The Cpl. Larry Smedley National War Museum are having a BBQ event to raise money for a “Thank you” cruise for returning veterans in December. The BBQ will take place on September 16, 2012 from 1 to 6 PM at 3400 N. Tanner Rd. in East Orlando. Admission is $15.
If you cannot attend the event but wish to contribute, Chase is accepting donations – simply donate a deposit into the Cpl. Larry Smedley National Vietnam War Museum Account (#824169734). A $20 dollar donation to the Cpl. Larry Smedley National War Museum gives you a chance to win a 3-day cruise for 2 to the Bahamas on Royal Caribbean’s Monarch of the Seas! Donations will be accepted up until October 30, 2012.