Soupe aux Poireaux et Pommes de Terre

Name: Soupe aux Poireaux et Pommes de Terre
Yield: 6 servings
Ingredients: the white of four medium-sized leeks; one oz. of butter; three medium-sized quartered potatoes; one pint of white consommé; one pint of boiled milk; one and one-half oz. of butter; twelve roundels of French soup-flutes

From A guide to modern cookery, 1909

Serves 6

Cut soup-flutes as thinly as possible.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 150. The excerpt below is the record exactly as published.

SOUPE AUX POIREAUX ET POMMES DE TERRE, otherwise A LA BONNE FEMME Finely mince the white of four medium-sized leeks. Put this into a stewpan with one oz. of butter, and stew gently for a quarter of an hour. Then add three medium-sized quartered potatoes, cut into roundels the thickness of pennies. Moisten with one pint of white consommé; add the necessary quantity of salt, and set to cook gently. When about to serve, finish the soup with one pint of boiled milk and one and one- half oz. of butter; pour it into the soup-tureen, and add twelve roundels of French soup-flutes

Cook this with the app: pantry check, scaling, and the assistant.