CookEat Recipe

Potage Vert-Pré

Name: Potage Vert-Pré
Ingredients: 473 Millilitre Dried split green pea — DRY split green peas by one-pint source volume, not weight; source unit: millilitre; 946 Millilitre Water — FIRST water for five-minute blanch, one quart; source unit: millilitre; 473 Millilitre Sorrel — Fresh sorrel by loose one-pint volume; source unit: millilitre; 1 Carrot — Carrot, sliced; 1 Onion — Onion, sliced; 2 Branch Celery — Celery; source unit: branch; 2 Leek — Leeks; 2 Branch Parsley — Parsley; source unit: branch; 2 Potato — Raw potatoes, peeled/sliced; 454 Gramme Raw ham — RAW ham bones, one pound; source unit: gramme; 3312 Millilitre Water — SEPARATE slow-simmer water, 3.5 quarts; source unit: millilitre; 2 Teaspoon Salt — Salt; source unit: teaspoon; 1 Teaspoon Sugar — Sugar; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 3 Tablespoon Cooked pea — COOKED green peas garnish, separate from dry split-pea base; source unit: tablespoon; 2 Branch Chervil — Chervil leaves; source unit: branch; 14 Gramme Butter — Final butter, half ounce; source unit: gramme

Potage Vert-Pré Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2988. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook raw ham-bone stock thoroughly, strain bones; cool surplus rapidly and identify ready-to-eat garnish peas. Limites : Split-pea density, sieved recovery and finished soup volume 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 by one-pint source volume, not weight; source unit: millilitre
946 Millilitre approximately 4 US cupsWaterFIRST water for five-minute blanch, one quart; source unit: millilitre
473 Millilitre approximately 2 US cupsSorrelFresh sorrel by loose one-pint volume; source unit: millilitre
1 CarrotCarrot, sliced
1 OnionOnion, sliced
2 Branch CeleryCelery; source unit: branch
2 LeekLeeks
2 Branch ParsleyParsley; source unit: branch
2 PotatoRaw potatoes, peeled/sliced
454 Gramme approximately 1 poundsRaw hamRAW ham bones, one pound; source unit: gramme
3312 Millilitre approximately 14 US cupsWaterSEPARATE slow-simmer water, 3.5 quarts; source unit: millilitre
2 Teaspoon SaltSalt; source unit: teaspoon
1 Teaspoon SugarSugar; source unit: teaspoon
0.5 Teaspoon PepperPepper; source unit: teaspoon
3 Tablespoon Cooked peaCOOKED green peas garnish, separate from dry split-pea base; source unit: tablespoon
2 Branch ChervilChervil leaves; source unit: branch
14 Gramme approximately one half ouncesButterFinal butter, half ounce; source unit: gramme

Method

Steps

Step 1
Blanch ONE PINT DRY split peas in separate quart water five-minute guide, drain/discard that water. Combine peas with loose pint washed sorrel, vegetables, RAW ham bones, 3.5 quarts NEW water, seasoning and simmer 105-minute guide, stirring.
Step 2
Press soup through sieve and fine Chinese strainer; measure actual recovery. Add separate THREE tablespoons COOKED green peas and chervil leaves, whisk in half-ounce butter gradually, boil five-minute guide to safe hot service.

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