La Potée (vegetable bean soup) d'hiver - Test 1

Inspired by French Country Cooking, pg 40

In Elizabeth David's book, these are made with spring vegetables - all are baby veggies and fresh beans and peas. I'm trying to expand the availability of this soup. Given that peas can be available much sooner and much later than fresh beans, I'm also using dry beans for a fall/winter/early spring soup. The quantities are a little all over but there you have it, I'm trying things as I go along. Basically the proportions are established by mass - equal amounts of root veg, half as much in mass of dry beans etc.

0 - I've used a basic weight of 8oz of potato as my metric, and enough bacon for 2 people.
1 - A very nice vegetable soup and a valiant first attempt. I started with 8 oz of the root veg, which makes enough for 8 servings.
2 - This continues to be a good soup. Quite different for me since it has no browning of the veg, but it isn't missed in this instance. I went back to the Elizabeth Davis book because my instructions are a little vague. Now I can't remember why.

3 - I standardized the recipe now that I'm more proficient in adjusting recipe sizes on the fly. If I want to make enough for only 2 servings, the recipe easily allows for me to adjust all the measurements to a quarter, ie 4oz bacon, 1 1/8 cup water, 2oz potato, etc.

4.1 - I'm going to try making this in a slow cooker, on Low for 6-8 hours, adding Peas and Cabbage at the 4hr mark... later that same day, this worked well. I ended up finishing the cooking on the stovetop.

5 - The slow cooker method worked a treat, and the flavor and mouth feel were all very good. I used old whole peas, unsoaked, and they were underdone. So in terms of timing, I don't know if there is enough time for the peas to cook when they've been soaked. Definitely not if they're dry.

Serves 8

For Slow Cooker instructions, see further down (fits in the small slow cooker, how big is it?)

1lb bacon cut into lardons
4oz  dry whole peas or small dry beans (9 to 10 oz cooked)

4 1/2 cups water 

1 tsp salt 

1/4 tsp pepper

8oz Potato
8oz Carrot
8oz Turnip or rutabaga
8oz Onion
8oz Peas?
4oz cabbage, sliced in thin, noodle-like strips

1. Soak the peas (or beans) overnight. Drain before using.
2. Boil the lardons with the peas in the water, until the peas are cooked.
3. Add the root vegetables and simmer slowly until almost cooked, about 10 minutes. 
4. Add the peas and the cabbage and cook an additional 30 minutes.
5. The root veg should be quite soft and starting to crumble when done, and the lardon very soft.

SLOW COOKER VERSION

1. Soak peas overnight. Drain before using.
2. Add the lardons, water, salt and pepper. Cook on LOW: 5–6 hours or HIGH: 3–4 hours.
3. Skim excess fat only if excessive — some is essential to the dish.
4. Add potato, carrot, turnip or rutabaga or onion. Stir gently to submerge.
5. Cook on LOW: 1½–2 hours or HIGH: 45–60 minutes or until the roots are very soft.
6. Stir in the peas and thinly sliced cabbage. Cook on LOW: 30–45 minutes or HIGH: 20–30 minutes, until the cabbage is fully tender. 
7. Letting it rest is important, so turn the cooker off and let the potée sit for 20–30 minutes, with the lid on.
8. Serve with good bread like rye bread, and a side of cabbage salad.