CookEat Recipe
Potage Lomballe
Split-green-pea, vegetable, ham and tapioca soup finished with milk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0427. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use dry split green peas, DRY small tapioca pearls measured before cooking and lean RAW UNSMOKED ham. Verify the existing 71°C ham endpoint before straining; discard solids after the fine sieve, cook tapioca through and add cold milk LAST before the final TWO-minute boil. Limites : The Brazilian trade name and historical wet/dry meaning remain uncertain; selected dry small pearls are the documented modern branch. Dry bulk volumes do not establish grams, hydration gain, sieve yield or diners.
Method
Steps
Step 1
Plunge one source pint of split green peas into boiling water for 5 minutes; drain. Put in saucepan with 2.84 L boiling water and 60 mL white wine. Add two teaspoons salt, half teaspoon white pepper, half carrot and onion, two sliced leeks, two chopped parsley branches, minced peeled potato, crushed garlic, 57 g lean raw ham and bay sprig.
Step 2
Cover and slowly boil for source 70-minute guide until peas and ham are fully cooked; verify ham at least 71°C. Pass through fine sieve into another pan, retaining only the strained soup as printed; do not assume solids return.
Step 3
Bring the strained soup to a boil, stir in ONE source gill DRY small tapioca pearls and boil for the TWENTY-FIVE-minute guide until fully cooked. Add 120 mL COLD milk, boil again TWO minutes while lightly mixing, then pour into a hot tureen and serve.
Cooked it? Rate it.
Cooked 0 times