CookEat Recipe

Potage Nivernais with Parmesan Cheese

Name: Potage Nivernais with Parmesan Cheese
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 10 Carrot — Very small carrots; 28 Gramme Butter — Butter, one ounce; 59 Millilitre White wine — White wine, half gill; 6 Shallot — Shallots; 0.5 Garlic — Garlic bean/clove, editorial product size; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 2 Branch Parsley — Parsley; 1 Branch Chervil — Chervil; 2 Leek — Leeks in bouquet; 2 Branch Celery — Celery in bouquet; 6 Slice French bread — Toasted French bread, separate; 57 Gramme Parmesan — Grated Parmesan, two ounces, separate

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
10 CarrotVery small carrots
28 Gramme ButterButter, one ounce
59 Millilitre White wineWhite wine, half gill
6 ShallotShallots
0.5 GarlicGarlic bean/clove, editorial product size
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion
2 Branch ParsleyParsley
1 Branch ChervilChervil
2 LeekLeeks in bouquet
2 Branch CeleryCelery in bouquet
6 Slice French breadToasted French bread, separate
57 Gramme ParmesanGrated Parmesan, two ounces, separate

Method

Steps

Step 1
Make No701 ONCE from embedded veal bones and five gallons STARTING water: bring to boil, skim scum, add vegetables, simmer four hours, cloth-strain and measure actual FINISHED broth; starting water is not yield.
Step 2
Brown sliced TEN carrots in ounce butter fifteen minutes. Add half-gill wine, SIX chopped shallots and half garlic bean; reduce nearly dry. Add 2.5qt actually measured FINISHED No701, season and add tied herb/leek/celery bouquet; slow boil one hour, REMOVE bouquet and serve with six toast slices and two ounces Parmesan separately.

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