CookEat Recipe
Potage Allemande
Creamy white-broth vegetable potage with separately cooked barley and asparagus tips.
Method
Steps
Step 1
For the white broth, put 1360 g fresh veal bones in a large stockpot with five gallons cold water. Bring to a boil and skim.
Step 2
Add four whole peeled medium carrots, two whole peeled small turnips, two whole peeled onions, one parsley root, three leeks and two celery stalks. Cover and gently simmer for four hours.
Step 3
Strain through clean cloth and reserve two and a half pints broth for the soup. Keep it hot; cool surplus promptly in shallow containers and refrigerate.
Step 4
Cut one medium carrot, one turnip, one onion, two leeks and two celery branches into tiny dice.
Step 5
Put in a pan with 237 mL hot water, the first 28 g butter, half a teaspoon salt and half a teaspoon white pepper. Bring to a boil, cover and bake in a preheated 160 °C conventional oven for thirty-five minutes. Keep the pan covered and check that the liquid simmers gently and the vegetables become tender.
Step 6
Separately boil three tablespoons dry pearled barley in 473 mL water with half a teaspoon salt for forty minutes. Drain and discard the barley water.
Step 7
Wash and trim the fresh green asparagus tips and measure two tablespoons. Add to the vegetables with the drained barley and keep hot.
Step 8
In a separate pan heat the second 28 g butter with 57 g flour for one minute. Whisk in 473 mL milk and the reserved two and a half pints broth for two minutes.
Step 9
Add the cooked vegetables, barley and asparagus.
Step 10
Boil for about ten minutes, season with the second half-teaspoon of salt and the cayenne, and serve.
Step 11
Retain the vegetable-pan liquor, but discard the separate barley cooking water.
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