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Potage Économique

Name: Potage Économique
Ingredients: 1 Carrot — Medium red carrot, julienne; 1 Turnip — Medium turnip, julienne; 2 Leek — Leeks, julienne; 2 Branch Celery — Celery branches, julienne; 14 Gramme Clarified butter — Clarified butter; 2370 Millilitre Water — Hot water, printed alternative to broth; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 0.5 Teaspoon Curry powder — Curry powder; 1906 source measure retained without conversion; 85 Gramme Salt pork — Salt pork, removed before service; 4 Tablespoon Rice — Raw rice; 1906 source measure retained without conversion; 57 Gramme Spaghetti — Italian spaghetti, cut 2.5 cm; 6 French bread — Small French-bread slices for separate toast

Julienne vegetable, rice and spaghetti soup flavored by salt pork.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Julienne all vegetables. Brown in clarified butter six minutes, stirring occasionally.
Step 2
Add hot water, salt, pepper, curry and salt pork. Cover and simmer about thirty minutes, skimming fat every ten minutes. Optional bones are omitted.
Step 3
Add raw rice and short spaghetti pieces. Cover and continue boiling about forty minutes until fully cooked. Remove salt pork, skim fat and pour into hot tureen. Serve six little toasted bread slices separately.

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