CookEat Recipe

Soisson White-Bean and Sorrel Soup

Name: Soisson White-Bean and Sorrel Soup
Ingredients: 473 Millilitre Dried white bean — DRY white beans, one pint before soak; source unit: millilitre; 57 Gramme Salt pork — Raw salt pork, two ounces; source unit: gramme; 227 Gramme Mutton bone — Mutton bones, half pound; source unit: gramme; 1 Carrot — Carrot; 1 Onion — Onion; 2 Bay leaf — Bay leaves; 1 Garlic clove — Garlic bean or selected small clove; 2 Clove — Cloves; 2839 Millilitre Water — STARTING soup water, three quarts; source unit: millilitre; 2 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 946 Millilitre Sorrel — Fresh sorrel leaves, loose quart BEFORE stem removal; source unit: millilitre; 21 Gramme Butter — Butter for sorrel, three-quarter ounce; source unit: gramme; 473 Millilitre Milk — Milk, one pint; source unit: millilitre; 6 French bread — Thin French-bread toast slices served separately; Water — Cold bean-soaking water; Water — Potable water for sorrel washing

A twice sieved white-bean, salt-pork and mutton-bone purée finished with sautéed sorrel and milk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2936. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No2936 editorial safety/service route: Bean hydration, bone removal, sorrel loose-volume-to-mass and sieved soup recovery unmeasured.. This is a documentary proposal, not a cooked or tasted trial. Limites : Bean hydration, bone removal, sorrel loose-volume-to-mass and sieved soup recovery unmeasured.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

473 Millilitre approximately 2 US cupsDried white beanDRY white beans, one pint before soak; source unit: millilitre
57 Gramme approximately 2 ouncesSalt porkRaw salt pork, two ounces; source unit: gramme
227 Gramme approximately 8 ouncesMutton boneMutton bones, half pound; source unit: gramme
1 CarrotCarrot
1 OnionOnion
2 Bay leafBay leaves
1 Garlic cloveGarlic bean or selected small clove
2 CloveCloves
2839 Millilitre approximately 12 US cupsWaterSTARTING soup water, three quarts; source unit: millilitre
2 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon PepperPepper; source unit: teaspoon
946 Millilitre approximately 4 US cupsSorrelFresh sorrel leaves, loose quart BEFORE stem removal; source unit: millilitre
21 Gramme approximately three quarters ouncesButterButter for sorrel, three-quarter ounce; source unit: gramme
473 Millilitre approximately 2 US cupsMilkMilk, one pint; source unit: millilitre
6 French breadThin French-bread toast slices served separately
WaterCold bean-soaking water
WaterPotable water for sorrel washing

Method

Steps

Step 1
Soak PINT dry white beans in recorded cold water at least six hours, drain. Simmer with two ounces raw salt pork, half-pound mutton bones, roots/aromatics, three quarts STARTING water and seasoning two-hour historical guide to safe pork/soft beans.
Step 2
Remove ALL bones/fragments before puréeing; press soup through sieve. Stem/clean a loose quart sorrel, wash, drain and cut julienne; cook in separate three-quarter-ounce butter ten-minute guide.
Step 3
Add sieved bean base to sorrel with SEPARATE pint milk, boil fifteen-minute guide. Serve actual recovered soup volume with SIX toast slices; do not call three quarts the final yield.

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