Home › The World's Kitchen › Potage, Mussulman

Potage, Mussulman

Blanch one pint dry, split green peas in boiling water five minutes. Remove and thoroughly drain on sieve. Peel, wash and slice fifteen Jerusalem artichokes; add to peas. Heat two tablespoons melted butter in a large saucepan, add one sliced onion, two sliced leeks, quarter pound salt pork, cut in small pieces, and two bay leaves; gently brown five minutes, then add peas and artichokes with two quarts water, one quart broth and two branches chervil. Season with two teaspoons salt and half teaspoon pepper. Cover pan and gently boil two hours and a half. Remove, pass the puree through sieve into a basin, then through Chinese strainer into another saucepan, pour in one pint tomato sauce, mix well, boil five minutes, pour soup into a tureen and serve with a plate of bread croutons separately.