This is the perfect soup to practice and use your Paysanne cut.  This soup has a clean, fresh taste and the bacon adds a hint of smoky, salty flavor while the crunch of the croutons is a nice accent against the tenderness of the vegetables.  Potage Cultivateur is a great classic recipe in the French Culinary repertoire.

In a large casserole dish, melt the butter with the bacon and cook on medium heat for five minutes.  Add and sweat the leeks, cabbage, carrots, turnips, and celery until soft but not brown. Add three liters/quart of cold water. Bring the mixture to boil then turn down the heat and simmer for about 20 minutes. Season with salt and pepper.

Once the 20 minutes have passed, add the potatoes and simmer for another 15 minutes. Just before serving, add the green beans and peas to ensure they are not overcooked. Taste and rectify the seasoning according to your taste.

Serve hot with Gruyère cheese and croutons on the side.