CookEat Recipe
Potage Jackson
Leek, potato and salt-pork soup finished with cream and golden croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0481. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use lean raw cured salt pork for the initial browning and 55-minute boil. Remove pork and bay before pressing vegetables through the fine sieve; this vegetable-puree disposition is the selected documentary adaptation. Boil the strained soup another FIVE minutes, then add cream and finishing butter. Serve the full crouton batch separately alongside. Limites : Actual product cure, salt uptake, vegetable sieve recovery, soup/crouton output and portions are unmeasured. Historical sieve wording does not uniquely establish pressing; selected vegetable-puree disposition is an explicit documentary adaptation.
Method
Steps
Step 1
Brown THREE cleaned sliced leeks, HALF a sliced medium onion,57 g lean RAW CURED salt pork squares and TWO bay sprigs in 14 g butter for EIGHT minutes, stirring occasionally. Add EIGHT peeled sliced raw potatoes,2370 mL hot water,237 mL cold milk, ONE tablespoon salt, ONE teaspoon white pepper and ONE saltspoon grated nutmeg; mix, cover and gently boil FIFTY-FIVE minutes.
Step 2
Remove the pork pieces and bay sprigs. Press the cooked potato, leek and onion through a fine sieve into another saucepan, retaining smooth vegetable puree with the soup liquid. Boil FIVE minutes; add 118 mL cream and 14 g butter cut into small bits, mixing ONE minute.
Step 3
For the accompanying croutons, cut FOUR bread slices into exceedingly small even dice. Heat ONE tablespoon clarified butter, fry the bread gently while stirring until evenly golden, then remove and drain well.
Step 4
Pour soup into a hot tureen and serve the same full batch of croutons separately alongside.
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