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Crème Jardinière ©

November 13, 2012

 

This is a wonderfully colourful soup which really brings out the best of the vegetable garden!

It is also an excellent lesson in cutting “Julienne” strips which should be similar to a match-

stick and with good reason in this recipe, because if any bigger it is difficult to eat!

So you budding Chefs, here is a chance to practice your chopping skills!

This was the exact recipe we were given to do at Cookery School!

Loads of photos here, I had fun with this one!

 

Easy/ If a little time consuming, but well worth the effort!

 

6 persons

 

Time to prepare 20 minutes

 

Ingredients

70 g butter

2 tsp flour (optional)

2 Leeks

6 medium sized carrots

4 cauliflower florets

4 spring onions

2 lettuce leaves

600 ml Milk

2 tbs cream (optional)

800 ml Chicken stock

salt

 

Method

Day before : Prepare your chicken stock: 1 chicken, 2 onions, 2 leeks, 4 carrots, celery stick, bouquet garni, pepper corns.

1. Cut away top and bottom of leek. Make an incision longways half way down through Leek. Remove any rough outer leaves and wash very carefully. As you will see in the picture grit is easily hidden in the leaves.

2. Cut the leek in half and then in half long ways, down the line you have already cut. Then carefully cut long ways again so that you end up with thin “Matchstick” like pieces. If they are too long cut in half again. I usually have a matchstick near by to compare.

3. Wash and peel carrots. Cut into ‘Matchstick’ lengths and then long ways into slices, taking care your knife doesn’t slip. Taking the slices two by two cut longways into “Julienne.”

4. Remove the outer leaves from your Cauliflower,cut away most of the stem. Place in salted water and leave for five minutes. Rinse and using the tip of your knife cut out four large “Florets.” Now divide these up into mouth sized pieces. Role up some of the tender leaves and shred.

5. In a large saucepan, melt your butter and add your vegetable. Turn in the butter, turn down your heat to a minimum , mark 3, cover with greace-proof paper and place lid tightly on the top. Sweat the vegetables for five minutes. This brings out all the flavour.

6. Remove lid and paper add flour, ( if using) and cook for two minutes. This makes the soup thicker, but I prefer a lighter soup. Then pour over your previously prepared Chicken stock, until it is just covering the vegetables. Simmer gently uncovered for about 10-15 minutes, or until the vegetables are just tender, especially the Leeks, which you should be able to bite through with ease.

7. Lastly add milk and a dash of cream if liked and sprinkle with shredded lettuce. Heat through, but do not boil and serve straight away in a heated soup Tureen.

Cook’s Tip : It is best made in the morning for the evening. Should you need to make it the day before, take it up to the milk stage and add cream and milk, just before serving.

Cut off roots from leek.

Cut tops off leeks.

Remove the outer layer, often there is grit trapped underneath.

Now cut down the center of the leek, half way through. This is standard practice when using leeks, because

it enables one to run water through the inside of the leaves which might be holding grit, from when it was

growing up n the vegetable garden.

Spread open the leaves and place under the running tap.

Wash thoroughly, you don’t want any grit in your soup!

Peel carrots and cut away the larger leaves and stalk of cauliflower.

Cut stalk

These more tender leaves can be rolled up and finely shredded.

Cut two large florets out of center of cauliflower and cut these into mouth sized smaller florets.

Mouth sized florets.

Now to cut your leeks into “Julienne.”

Cut leek in half.

Now cut through long-ways. Lay each half flat on board and slice very thinly long-ways.

Separate strips and slice any that have come out too thick.

If too long, cut in half again. They should be cut the right size, or they will be difficult to eat. “Matchstick”

size is what you are aiming for.

Now take your washed and peeled carrots, cut across into matchstick lengths and slice long ways into this

slices.

Making “Julienne out of carrot is particularly satisfying, as they come out perfectly.

Gather in bowl, finishing off with the shredded cauliflower leaves.

Melt butter in saucepan, add vegetables and toss in butter, using two wooden spatula. Turn heat down to

low/ 3.

Cover with grease-proof paper to sweat the vegetables for 5 minutes with the lid on. Low heat 3. The vegetables

definitely must not burn!

This process, sweats the vegetables and brings out all the flavours.

Roll up two large lettuce leaves and shred finely with sharp cook’s knife. Reserve to add at the end, just

before serving, otherwise the lettuce discolours and you want it to stay a nice bright green colour.

Here I have my freshly made chicken stock made ahead of time.

Here is an example of what stock looks like, if it has been stored in the refrigerator. All the fat comes to

the surface and goes solid. It is a good way to get rid of the fat from your stock and make it more healthy.

Skim off with a large spoon.

After five minutes remove lid and grease-proof paper. Before adding stock mix in 2 tsp flour (if using) and

cook for two minutes. Add stock to just cover vegetables and simmer gently for 20 minutes, or until vegetables

are firm, but tender, especially the leeks.

Just before serving add milk and cream and lettuce and heat through. Do not boil!

Delicious!

Pre-heat soup tureen.

Final Result! Bon Appétit!
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5 Comments leave one →
  1. November 13, 2012 2:36 am

    I decided to try out how easy it is to leave a comment…….
    The next comment will have the answer

    Like

  2. November 13, 2012 2:47 am

    ….not so difficult, leave your comment…..
    Fill in your e-mail, which only I see…. and then I can publish…….
    Name…in my case it autofilled, but even if it hadn’t you can put an abbreviation……
    ….So have a go, I get to see it first, then I publish it…….
    ….I really enjoy your comments:)
    It is of interest to others too, your comments……..
    In the mean time thank you for all your comments on Fb. 🙂

    Like

  3. Nectar Leylekian Derghazarian permalink
    November 22, 2012 2:41 pm

    Good morning Jane
    I have not tried your soup but will .I just want to Thank you for sharing your knowledge and experience in preparing the recipes .Your pictures and step by step explanation makes cooking and baking so simple .Your tips are soo valuable .Thanks again for sharing them with us your readers.I enjoy so much your blog .
    Have a great day !
    Nectar Leylekian Derghazarian

    Like

    • November 22, 2012 3:36 pm

      Oh thank you, so kind of you to take the trouble to comment. Please don’t hesitate to ask any questions if something is not clear.
      Happy Cooking!

      Like

      • Nectar Leylekian Derghazarian permalink
        November 23, 2012 1:49 am

        Thank you I will .
        Looking forward to other yummy recipes .

        Like

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