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  Added: Apr 07, 2006  •  Visited (471)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Leek Or Onion And Potato Soup
(Potage Parmentier)
What You Need:
  • 4 cups peeled and coarsely chopped potatoes
  • 3 cups thinly sliced leeks (white part plus 2 inches of green) or substitute 3 cups thinly sliced onions
  • 2 quarts chicken stock, fresh or canned, or substitute water or a combination of chicken stock and water
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ˝ cup heavy cream
  • 3 tablespoons finely cut fresh chives or finely chopped fresh parsley

  • How To Cook:
    1. In a heavy 6-quart saucepan or a soup kettle, simmer the potatoes, leeks, chicken stock and salt partially covered for 40 to 50 minutes or until the vegetables are tender.

    2. Force the soup through a food mill or sieve into a mixing bowl and then pour back into the pan. Season the soup with salt and a few grindings of pepper, and stir in the cream. Before serving, return the soup to low heat and bring it to a simmer.

    3. Ladle the soup into a tureen or individual soup bowls. Serve garnished with fresh chives or fresh parsley. Season and stir in 1˝ cups of heavy cream. (Do not use a blender; the mixture will be too smooth.) Chill the soup until it is very cold. Serve it garnished with finely cut fresh chives.
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Potatoes
    Dish » Soup


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