|White of leek||2|
|Butter||1⁄4 Cup (4 tbs)|
|Bacon||1 Pound, thickly sliced|
|Chicken stock||9 Cup (144 tbs)|
|String beans||1 Cup (16 tbs)|
|Shelled peas||1 1⁄4 Cup (20 tbs)|
|Grated gruyere cheese||3⁄4 Cup (12 tbs)|
1 Peel the carrots and turnips, and wash them. Wash the whites of the leeks and the celery. Cut them all into small cubes. Wash and cut the cabbage into thin strips.
2 Melt the butter in a large pan. Put in the prepared vegetables and soften on low heat for 10 minutes; stirring from time to time.
3 Wash the bacon in cold water, then put it into a saucepan. Cover with cold water, bring to a boil and simmer for 10 minutes on low heat. Then drain and rinse in cold water.
4 Add the stock to the vegetables, then add the bacon, cabbage and salt and pepper. Bring to a boil, then reduce the heat, cover and simmer very gently for about 1 1/4 hours.
5 Remove the 'strings' from the beans, wash them and cut into pieces about 1 1/2 inches in length. Peel the potatoes. Wash and cut them into tiny cubes. Cover with water and let soak.
6 About, 20 minutes before the end of the cooking time, drain the potatoes. Add them to the soup with the peas and the green beans. Leave to finish cooking.
7 Heat a soup tureen. Put the grated Gruyere cheese into a bowl. Drain the bacon, cut into cubes and put into the tureen. Pour on the rest of the soup. Serve the soup with croutons and the Gruyere cheese served separately