Légumes oubliés, or forgotten vegetables, is a term coined by French chefs and gardeners to champion those vegetables left behind by the modern world that are often ugly or hard to grow: think gnarly root vegetables and the likes of jerusalem artichokes, salsify and cardoons. But the term forgotten veg also covers those not-at-their-best specimens at the back of the fridge, such as limp lettuce and borderline beets, all of which can be turned into delicious soup.
