CookEat Recipe

Belgian Leek and Potato Soup with Parmesan

Name: Belgian Leek and Potato Soup with Parmesan
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; 2 White onion — White onions; 3 Leek — Fresh leeks; 28 Gramme Butter — Butter, one ounce; 4 Potato — Raw peeled potatoes; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 1 Teaspoon Parsley — Fresh chopped parsley; 1906 source measure retained without conversion; 28 Gramme Parmesan — Grated Parmesan, one ounce

Onion, leek and potato broth finished under a layer of Parmesan in the tureen.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Make No701 ONCE from three pounds veal bones and five gallons STARTING cold water: boil and skim, add roots, leek, celery and parsley, cover and simmer four hours; cloth-strain, cool rapidly and measure FINISHED broth.
Step 2
Halve/slice two onions and slice three leeks; brown with one ounce butter fifteen-minute guide, stirring. Add FOUR finely sliced peeled raw potatoes and two and a half quarts measured FINISHED No701 broth; season and simmer forty-five-minute guide until potatoes safely tender.
Step 3
Add teaspoon parsley and pour into oven-safe tureen. Sprinkle one ounce Parmesan over surface, heat in oven fifteen-minute historical guide and serve hot.

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