CookEat Recipe
Potage Balmord
Veal-broth soup with green pepper, leek, short spaghetti pieces, small potato squares and chervil, served with Parmesan separately.
Method
Steps
Step 1
Seed three green peppers and cut them and the white parts of three leeks into small squares.
Step 2
Put the cut vegetables in a saucepan with one ounce of butter. Cook on the stovetop for ten minutes, stirring lightly.
Step 3
Add two quarts of prepared strained plain veal broth, one quart of water and two pounds of fresh raw food-purpose veal soup bones.
Step 4
Season with one heavy teaspoon of salt and half a teaspoon of pepper. Bring to a full rolling boil, stirring, then boil gently for about fifty-five minutes. If there is attached veal flesh, check that its thickest part reaches at least 71°C without touching bone; continue cooking if needed before adding the pasta.
Step 5
Break three ounces of dry spaghetti into half-inch pieces. Add to the boiling soup and cook for fifteen minutes.
Step 6
Peel two medium raw potatoes and cut into quarter-inch squares. Add them to the soup and simmer for fifteen minutes.
Step 7
Add the leaves from two branches of chervil and boil for five minutes.
Step 8
Remove the bones and any loose bone fragments, then skim fat from the surface.
Step 9
Pour into a hot tureen and serve with a little grated Parmesan in a separate dish.
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