Potage Garbure Fermière (Farmhouse Cabbage Soup)

Ingredients

• 150 grams cabbage, cut into julienne (fine matchstick strips)
• slices of dark bread, dried
• carrot and turnip purée
• cheese
• few spoonfuls broth

Instructions

1. Place the finely julienned cabbage, wilted in consommé, into a low earthenware cocotte (cooking pot). Cover it with slices of dried dark bread. Spread a thick layer of the carrot and turnip purée (made from vegetables taken from the stockpot) over the bread. Sprinkle generously with cheese and brown well under the broiler (gratiner) until golden and crusty.
2. Pour a few spoonfuls of slightly fatty broth over the top. Braise gently in a low oven (faire mitonner à l'éluve) as described above, and serve with consommé passed separately on the side.