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Potage Armenonville

Name: Potage Armenonville
Ingredients: 473 Millilitre Dried split green pea — Dry split green peas, one pint by volume; source unit: millilitre; 1 Carrot — FIRST carrot; 1 Onion — FIRST onion; 2 Leek — FIRST leeks; 2 Branch Celery — FIRST celery; source unit: branch; 57 Gramme Salt pork — Salt pork, two ounces; source unit: gramme; 57 Gramme Raw ham — Raw lean ham, two ounces; source unit: gramme; 2366 Millilitre Water — Starting soup water, two and a half quarts; source unit: millilitre; 1 Light teaspoon (source measure) Salt — Salt for soup; source unit: light teaspoon; 0.5 Teaspoon Pepper — Pepper for soup; source unit: teaspoon; 1 Carrot — SEPARATE diced carrot; 1 Onion — SEPARATE diced onion; 2 Branch Celery — SEPARATE diced celery; source unit: branch; 28 Gramme Butter — Butter for diced vegetables, one ounce; source unit: gramme; 1 Teaspoon Sugar — Sugar for diced vegetables; source unit: teaspoon; 59 Millilitre White wine — White wine, half gill; source unit: millilitre; 57 Gramme Tapioca — Raw tapioca pearls, two ounces; source unit: gramme; 473 Millilitre Water — SEPARATE boiling water for tapioca, one pint; source unit: millilitre; 0.5 Teaspoon Salt — Salt for tapioca; source unit: teaspoon; Water — Water for initial pea blanch; Water — Cold wash water for drained tapioca

Split-pea broth with pork, ham, diced vegetable garnish and cooked tapioca. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2311. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify raw salt pork and cook safely, cool/reheat soup safely; no transfer of tapioca boiling water after draining. Limites : Split-pea mass, pork readiness, soup strained recovery, tapioca absorption and final yield unknown.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

473 Millilitre approximately 2 US cupsDried split green peaDry split green peas, one pint by volume; source unit: millilitre
1 CarrotFIRST carrot
1 OnionFIRST onion
2 LeekFIRST leeks
2 Branch CeleryFIRST celery; source unit: branch
57 Gramme approximately 2 ouncesSalt porkSalt pork, two ounces; source unit: gramme
57 Gramme approximately 2 ouncesRaw hamRaw lean ham, two ounces; source unit: gramme
2366 Millilitre approximately 10 US cupsWaterStarting soup water, two and a half quarts; source unit: millilitre
1 Light teaspoon (source measure) SaltSalt for soup; source unit: light teaspoon
0.5 Teaspoon PepperPepper for soup; source unit: teaspoon
1 CarrotSEPARATE diced carrot
1 OnionSEPARATE diced onion
2 Branch CelerySEPARATE diced celery; source unit: branch
28 Gramme approximately 1 ouncesButterButter for diced vegetables, one ounce; source unit: gramme
1 Teaspoon SugarSugar for diced vegetables; source unit: teaspoon
59 Millilitre approximately 4 US tablespoonsWhite wineWhite wine, half gill; source unit: millilitre
57 Gramme approximately 2 ouncesTapiocaRaw tapioca pearls, two ounces; source unit: gramme
473 Millilitre approximately 2 US cupsWaterSEPARATE boiling water for tapioca, one pint; source unit: millilitre
0.5 Teaspoon SaltSalt for tapioca; source unit: teaspoon
WaterWater for initial pea blanch
WaterCold wash water for drained tapioca

Method

Steps

Step 1
Blanch one pint split peas in unquantified boiling water five minutes, drain. Simmer with FIRST carrot/onion/leeks/celery, salt pork, raw ham and 2.5 quarts SEPARATE water for two hours; strain through sieve and fine cone, keep broth hot.
Step 2
Dice SEPARATE carrot/onion/two celery branches and soften in ounce butter with sugar fifteen minutes. Add half-gill white wine and reduce nearly dry; transfer this garnish to strained soup.
Step 3
Boil TWO ounces raw tapioca in its SEPARATE pint salted water forty minutes; drain and wash, add to soup, boil five minutes and serve measured final volume.

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