CookEat Recipe
Soupe Originale
Leek-white-broth soup with rice, pumpkin cubes, herbs and milk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2133. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-safe broth, small clove approximation for half historical bean and safely cooked rice/pumpkin; no claim of final two-quart yield. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.
Method
Steps
Step 1
Make the full white broth ONCE, omitting the optional scraps: boil the listed veal bones in FIVE GALLONS cold water and skim; add the listed vegetables, cover and simmer FOUR HOURS. Cloth-strain and measure TWO QUARTS actual finished broth. Cool any unused output rapidly in shallow batches and refrigerate at 4°C or below, or freeze; starting water is not finished yield.
Step 2
Brown leeks in butter six minutes, add measured broth, salt/pepper and boil ten minutes. Add two ounces raw rice and boil thirty minutes. Separately peel/seed pound pumpkin, dice quarter-inch and blanch in separate boiling water, quantity unspecified, for ten minutes; drain.
Step 3
Add drained pumpkin to soup and boil fifteen minutes. Mince half historical garlic bean with parsley, chervil and twelve chive branches; add with half-pint milk, simmer fifteen minutes more, serve.
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