CookEat Recipe
Potato Purée Chiffonnade
A smooth potato-and-leek soup with lean salt pork, finished with a buttery chiffonade of spinach, sorrel and lettuce.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with enough room for this full quantity, the vegetables and safe headspace. Bring to a boil and carefully skim off all the scum.
Step 2
Peel four medium carrots, two small turnips and two of the onions and leave them whole. Add them with one parsley root, three of the leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one and a half quarts of the actual strained broth for this soup; keep this portion hot for immediate use. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath, and refrigerate promptly at 40°F or below, within two hours. If using chilled broth later, bring it back to a boil before use. The starting water quantity is not a finished broth yield.
Step 4
Cut the quarter pound raw lean salt pork into small pieces. Put it in a saucepan with the remaining one sliced onion, remaining two sliced leeks, one bay leaf and one tablespoon butter. Gently cook for ten minutes, stirring occasionally.
Step 5
Peel and thinly slice the four good-sized raw potatoes and add to the pan. Pour in the measured one and a half quarts prepared white broth and separate one quart water. Add one and a half teaspoons salt and half a teaspoon pepper, mix, cover and gently boil for about one hour and fifteen minutes, until the potatoes are tender and the salt pork is fully cooked, reaching at least 70°C for two minutes.
Step 6
Remove the bay leaf. Press the cooked potato soup through a sieve into a clean vessel, collecting the purée, and keep hot while preparing the greens.
Step 7
Remove the stems from the half pint each spinach and sorrel. Wash these and the green leaves from the one head of lettuce thoroughly, drain well and slice finely. Put the greens in a separate saucepan with the one ounce butter and cook fairly briskly for ten minutes, stirring frequently.
Step 8
Pass the potato purée through a fine conical strainer into the pan of cooked greens. Add the one pint milk, one teaspoon chopped parsley and the leaves from one chervil branch. Mix thoroughly, boil gently for ten minutes, then pour into a hot soup tureen and serve.
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