CookEat Recipe
Purée Conti
Lentil, dried-pea and salt-pork soup with tomato and No23 croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2462. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify salt-pork raw/RTE product and safe simmer; rapid-chill bean soup leftovers. Limites : Dry legume mass, pork type, straining loss and final soup yield unknown.
Method
Steps
Step 1
Dice four bread slices small; fry in tablespoon clarified butter until golden, drain and measure FINISHED soup croutons.
Step 2
Soak dried lentils and peas in cold water one hour refrigerated, drain; add carrot/onion, tied leeks/herbs/garlic/bay, half-pound lean salt pork, pint tomatoes and THREE QUARTS separate starting water with spices.
Step 3
Simmer two hours, skim, sieve then fine-strain; serve actual volume with ONE prepared No23 crouton batch separately.
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