Step 1

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.

Step 2

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.

Step 3

Serve hot with Gruyère cheese and croutons on the side.