CookEat Recipe

Potage Santé

Name: Potage Santé
Ingredients: 85 Gramme Salt pork — 85 g LEAN UNSMOKED salt pork, diced; cured product, not fresh unsalted pork or smoked bacon.; 1 White onion — White onion, sliced; 3 Leek — Small leeks, sliced; 2 Sprig Bay leaf — Bay leaf; source unit: sprig; 1 Tablespoon Butter — Melted butter for pork/onion; source unit: tablespoon; 6 Potato — Large raw potatoes, peeled and sliced; 2370 Millilitre Water — Hot water, approximate two and a half quarts; source unit: millilitre; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper; source unit: teaspoon; 0.25 Teaspoon Nutmeg — Grated nutmeg, one saltspoon provisional; source unit: teaspoon; 950 Millilitre Sorrel — Fresh loose sorrel leaves, source one quart by volume; source unit: millilitre; 14 Gramme Butter — Butter for sorrel, half ounce; source unit: gramme; 475 Millilitre Milk — Cold milk, approximate pint; source unit: millilitre; 1 Egg yolk — Egg yolk for liaison; 60 Millilitre Cream — Cream for liaison, approximate half gill; source unit: millilitre

Potato, salt-pork and sorrel soup finished with milk, cream and egg yolk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0413. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select edible salt pork and cook it thoroughly during the long simmer; avoid raw pork in final soup. Cool and reheat large pot safely. Temper yolk with some hot soup/cream and finish to at least 74°C without hard boiling, following egg-dish safety. Wash sorrel and remove stalks. Limites : Salt-pork cure/fat, potato mass, loose sorrel density, strainer pulp recovery and soup yield are unknown. Starting liquid is not finished yield.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

85 Gramme approximately 3 ouncesSalt pork85 g LEAN UNSMOKED salt pork, diced; cured product, not fresh unsalted pork or smoked bacon.
1 White onionWhite onion, sliced
3 LeekSmall leeks, sliced
2 Sprig Bay leafBay leaf; source unit: sprig
1 Tablespoon ButterMelted butter for pork/onion; source unit: tablespoon
6 PotatoLarge raw potatoes, peeled and sliced
2370 Millilitre approximately 10 US cupsWaterHot water, approximate two and a half quarts; source unit: millilitre
1 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon White pepperWhite pepper; source unit: teaspoon
0.25 Teaspoon NutmegGrated nutmeg, one saltspoon provisional; source unit: teaspoon
950 Millilitre approximately 4 US cupsSorrelFresh loose sorrel leaves, source one quart by volume; source unit: millilitre
14 Gramme approximately one half ouncesButterButter for sorrel, half ounce; source unit: gramme
475 Millilitre approximately 2 US cupsMilkCold milk, approximate pint; source unit: millilitre
1 Egg yolkEgg yolk for liaison
60 Millilitre approximately one quarter US cupsCreamCream for liaison, approximate half gill; source unit: millilitre

Method

Steps

Step 1
Brown diced salt pork, sliced onion, leeks and bay with tablespoon melted butter until golden. Add six sliced potatoes, about 2.37 L hot water, salt, pepper and nutmeg, cover and slowly simmer for printed forty-five minutes.
Step 2
Wash, de-stalk and slice about one quart loose sorrel. Briskly cook in 14 g butter for five minutes, stirring. Gently press the hot potato mixture through a fine conical chinois into the sorrel pan; discard retained coarse pork solids. Boil together for printed thirty minutes.
Step 3
Add about 475 mL cold milk, bring to boil. Beat one yolk with about 60 mL cream, temper into hot soup and heat gently without hard boil for printed two-minute guide until egg-containing soup reaches 74°C. Serve in hot tureen.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe