CookEat Recipe
Potage Parisienne
Leek, potato and onion soup boiled with a salt-pork piece, then lightly mashed. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1449. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select identified raw/cured salt-pork product, account for sodium but preserve printed seasoning as source fact, use safe boiling/handling before removing pork. Garlic bean→small clove editorial. Test soup thickness and actual output. Limites : Salt-pork sodium/fat, vegetable masses, evaporation, light-mash body and finished soup yield are unmeasured. Printed seasoning is retained without a retrospective dose change.
Method
Steps
Step 1
Dice FOUR cleaned leeks and ONE small white onion; brown in TBSP butter TEN MINUTES. Add THREE QUARTS water, HALF-POUND identified salt pork and tied parsley/chervil/bay/clove/thyme bouquet. Season LEVEL TBSP salt and HALF TSP white pepper; boil THIRTY-FIVE MINUTES.
Step 2
Halve FOUR rather small peeled washed potatoes, slice thin, add with ONE small CHOPPED garlic clove and boil FORTY-FIVE MINUTES more. Remove salt pork and bouquet; lightly mash potatoes in broth with wooden spoon, serve actual soup volume.
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