Potage Parmentier Recipe
Cook the well-washed, white stalks of two or three leeks, sliced
lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to
remain over the fire for five or six minutes, or until slightly colored.
Add four large potatoes, pared and sliced, one quart of cold water, and
two teaspoonfuls of salt, cover, and cook for twenty minutes after the
water boils. Strain out the potatoes and leeks and press through a
colander. Thicken the water by adding one-fourth a cup of flour, blended
with two tablespoonfuls of butter or a substitute; stir until it has
boiled for one minute; add one-half a teaspoonful of white pepper, stir
into it the potato puree, and let the whole come to a boil. Pour into
the tureen, and add one-half a cup of rich cream, a cup of well-browned
croutons, and a few chervil leaves, or the green leaves of cress or any
preferred herb. The addition of the half-cup of rich cream is essential
to the soup "parmentier."
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