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Potage, Ambassadeur

Name: Potage, Ambassadeur
Ingredients: 0.5 Pint Dried split green pea — HALF source PINT DRY UNSOAKED split GREEN peas before parboiling; no invented gram mass.; 3 Quart Water — Water for pea base; source unit: quart; 1 Carrot — Carrot for pea base; 1 Onion — Onion for pea base; 2 Leek — Leeks for pea base; 2 Branch Celery — Celery for pea base; source unit: branch; 2 Potato — Potatoes for pea base; 1 clove Garlic — Garlic bean, small clove approximation; 2 Branch Parsley — Parsley for pea base; source unit: branch; 2 Ounce Salt pork — TWO ounces RAW uncooked SALT-CURED pork belly, food-purpose salt pork; not fresh unsalted pork or cooked bacon.; 1 Level tablespoon (source measure) Salt — Salt for pea base; source unit: level tablespoon; 0.5 Teaspoon White pepper — White pepper for pea base; source unit: teaspoon; 1 Carrot — Small carrot for rice garnish; 1 Turnip — Small turnip for rice garnish; 1 Leek — WHITE portion of ONE leek for rice garnish, sliced exceedingly finely; remaining green part unused here.; 1 Onion — Small white onion for rice garnish; 3 Tablespoon Rice — THREE tablespoons RAW rice before separate cooking; not three tablespoons cooked rice.; 1 Pint Water — Water for rice garnish; source unit: pint; 0.5 Ounce Butter — Butter for rice garnish; source unit: ounce; 0.5 Teaspoon Salt — Salt for garnish; source unit: teaspoon; 2 Saltspoon (source measure) Pepper — Pepper for garnish; source unit: saltspoon; 0.5 Pint Sorrel — Fresh sorrel; source unit: pint; 1 Tablespoon Sugar — Sugar; source unit: tablespoon; 0.5 Ounce Butter — Butter for final soup; source unit: ounce; Water — Boiling water for five-minute split-pea blanch, discarded; amount unprinted.

Split-green-pea soup with salt pork, a separate tiny vegetable-rice garnish and sorrel finish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1218. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use dry unsoaked split green peas and raw salt-cured pork belly, verifying the existing 71°C pork endpoint before sieving. Keep blanch water discarded, base water and the entire rice-pan liquor distinct. Finish with fresh sorrel julienne, sugar and separate butter; no broth dilution or yield is assumed. Limites : Dry pea bulk mass, cure salt, cooked pork recovery, sieve loss, oven heat and rice absorption remain unknown. No fixed broth output, added dilution or finished portion count is inferred.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

0.5 Pint Dried split green peaHALF source PINT DRY UNSOAKED split GREEN peas before parboiling; no invented gram mass.
3 Quart WaterWater for pea base; source unit: quart
1 CarrotCarrot for pea base
1 OnionOnion for pea base
2 LeekLeeks for pea base
2 Branch CeleryCelery for pea base; source unit: branch
2 PotatoPotatoes for pea base
1 clove GarlicGarlic bean, small clove approximation
2 Branch ParsleyParsley for pea base; source unit: branch
2 Ounce Salt porkTWO ounces RAW uncooked SALT-CURED pork belly, food-purpose salt pork; not fresh unsalted pork or cooked bacon.
1 Level tablespoon (source measure) SaltSalt for pea base; source unit: level tablespoon
0.5 Teaspoon White pepperWhite pepper for pea base; source unit: teaspoon
1 CarrotSmall carrot for rice garnish
1 TurnipSmall turnip for rice garnish
1 LeekWHITE portion of ONE leek for rice garnish, sliced exceedingly finely; remaining green part unused here.
1 OnionSmall white onion for rice garnish
3 Tablespoon RiceTHREE tablespoons RAW rice before separate cooking; not three tablespoons cooked rice.
1 Pint WaterWater for rice garnish; source unit: pint
0.5 Ounce ButterButter for rice garnish; source unit: ounce
0.5 Teaspoon SaltSalt for garnish; source unit: teaspoon
2 Saltspoon (source measure) PepperPepper for garnish; source unit: saltspoon
0.5 Pint SorrelFresh sorrel; source unit: pint
1 Tablespoon SugarSugar; source unit: tablespoon
0.5 Ounce ButterButter for final soup; source unit: ounce
WaterBoiling water for five-minute split-pea blanch, discarded; amount unprinted.

Method

Steps

Step 1
Plunge HALF PINT DRY UNSOAKED split green peas into additional boiling water of unspecified amount for FIVE minutes. Drain thoroughly and discard that blanch water. Return peas to the pan with THREE quarts NEW water, ONE sliced carrot, ONE sliced onion, TWO sliced leeks, TWO celery branches, TWO peeled potatoes, ONE crushed small garlic clove, TWO parsley branches and TWO ounces RAW salt-cured pork belly. Season with ONE LEVEL tablespoon salt and HALF teaspoon white pepper; cover and gently simmer NINETY minutes, until peas are tender and pork reaches the 71°C endpoint.
Step 2
Cut a SEPARATE small carrot, small turnip, WHITE part of ONE leek and small white onion into exceedingly small squares. Put in another pan with THREE tablespoons RAW rice, ONE pint water, HALF ounce butter, HALF teaspoon salt and TWO saltspoons pepper. Cover, boil FIVE minutes, then oven-cook THIRTY minutes or until rice and vegetables are cooked. Keep the ENTIRE pan contents hot.
Step 3
Pass pea puree through a sieve into another saucepan, leaving coarse pork and root solids out. Add ALL contents of the rice-vegetable pan, including its retained liquor; mix lightly and boil FIVE minutes.
Step 4
Remove stalks from HALF PINT fresh sorrel, wash and cut leaves into thin julienne. Add with ONE tablespoon sugar and the SEPARATE HALF ounce fresh butter. Mix and boil FIFTEEN minutes more; pour into a hot tureen and serve.

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