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Petit Robert Bistro's chef teaches you to make beautiful soup!

Boston's Chef Jacky Robert demonstrates how to make French soups
Boston's Chef Jacky Robert demonstrates how to make French soups
Chef Robert shows how to make flavorful soups

Who doesn’t remember “Alice Through The Looking Glass” and the Mock Tortoise singing ‘Soup, beautiful soup?’

As winter gives way, however reluctantly, soup continues to give warmth and comfort regardless of the season, and recently, Chef Jacky Robert of Petit Robert Bistro in Boston’s Kenmore Square area reminded us of this with a demonstration of several beautiful soups, among them his Potage Cultivator.

It’s an easy soup to make and garnished with duck confit and sliced sausage, makes a hearty main course. True to its origins in Burgundy, you’ll want to pour some red wine into it to cool it, says Chef Jacky.

Ingredients include 4 slices of bacon
½ onion peeled and finely chopped
1 carrot, peeled and cut into 4 to 8 cubes
½ green cabbage cleaned of outer leaves, cored and cut into quarters, then sliced into 1/2 inch strips
1 Idaho potato peeled and cut into 4 to 8 cubes
2 bay leafs
Pinch of cumin, thyme and ground black pepper
2 tsp. sea salt

Render the bacon over low heat for 10 minutes and add chopped onion and carrot. Cook 10 minutes and add the cabbage. Simmer 15 minutes. Add potatoes and cover with water. Add bay leaves and spices. Cook until potato is tender. This may need extra water at the end but should be served chunky with very little liquid.

Enjoy! And sing the Mad Tortoise’s “Soup, beautiful soup…soup of the evening, beautiful soup!”

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