Purée Jackson
The word “purée” originates from the French verb “purer,” meaning “to strain” or “to purify.” In 13th century France, it referred to something that had been “purified” or “refined.” This classic soup, which has largely disappeared from modern menus, is featured in With a Saucepan Over the Sea, published in 1902. The cookbook indicates that this soup comes from Paris. Regardless of where it's ultimately eaten, Purée Jackson is a hearty soup that would be perfect for a chilly day. The rich potato purée is complemented by the subtle flavors of ham, onion, celery, and spices. Serve with crusty bread for a complete meal.
- 6 potatoes, large
- 4 ounces butter
- Salt
- Pepper
- Nutmeg
- Bayleaf
- Parsley
- 2 ounces ham, chopped
- 1 onion, sliced
- 6 stalks celery
- 1 pint light stock, like chicken
- 1 pint milk
- 1 egg
- Bread
Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 ounces of chopped ham, 1 sliced onion, and 6 stalks of celery. Simmer for ¾ hour. Press through a sieve, add 1 pint of white stock made from chicken or veal, and 1 pint of boiling milk, 2 ounces of butter, and the yolk of 1 egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once.