CookEat Recipe
Potato Purée, Inouye
A smooth potato and leek soup with salt pork, milk and small tapioca pearls.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure three pints of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Cut the half pound raw salt pork into small pieces. Slice the remaining four leeks and remaining one onion. Put them in a saucepan with the two bay leaves and one ounce butter and brown for ten minutes, stirring occasionally.
Step 5
Add the six good-sized washed and peeled potatoes, the measured three pints hot broth and separate one pint water. Season with one teaspoon salt and half teaspoon ground pepper, mix, cover and boil slowly for one hour, continuing as needed until the potatoes are tender and the salt pork has reached at least 70°C for two minutes.
Step 6
Remove the bay leaves. Press the cooked soup through a sieve into a clean vessel, then pass it through a fine conical strainer into another saucepan, leaving coarse residue behind. Keep hot while cooking the tapioca.
Step 7
Bring another one pint water to a boil with the separate half teaspoon salt. Add the two ounces plain dry small tapioca pearls and boil for forty minutes, stirring at the bottom occasionally, continuing as needed until the pearls are fully tender and translucent. Tip into a sieve, rinse with clean cold water until they no longer stick together and drain well.
Step 8
Add all the drained pearls to the strained potato soup with the separate one pint hot pasteurized milk, one saltspoon cayenne and remaining half ounce butter. Mix while heating gently for five minutes. Pour into a hot tureen and serve.
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