Potage Garbure Fermière (Cabbage Garbure with Carrot and Turnip Purée)

Ingredients

• 150 grammes very fine cabbage julienne
• Consommé
• slices of dried brown bread
• carrots and turnips from the stockpot
• grated cheese
• slightly fatty bouillon

Instructions

1. Soften the very fine cabbage julienne down in Consommé and put it into a low cocotte.
2. Make a stiff purée with carrots and turnips taken from the stockpot.
3. Mask the slices of dried brown bread with a thick layer of the purée, dust with cheese and gratinate well.
4. Lay the crusts over the cabbage, moisten with a few spoonfuls of slightly fatty bouillon, and set to simmer in the warming oven as above.
5. Serve with Consommé apart.