Potage parisienne, from \"la tour\" restaurant
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Potato; raw diced |
| ½ | cup | Leek; potatoes {yellow part |
| ½ | cup | Flour |
| 1 | cup | Heavy cream; { i use 1/2 cu |
| 1 | tablespoon | Onion; finely chopped |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Parsley; finely chopped |
| 6 | cups | Chicken stock |
| 1 | x | Salt to taste |
Directions
You have given me so many soup recipes, I thought you might like this one. I use it as is or as a base for Clam Chowder, Corn Chowder, or any soup that calls for a cream base. Saute onions in butter until transparent, add flour and mix well. Then add 3 cups chicken stock, stir well and simmer slowly. In a separate pot put the other 3 cups chicken stock, potatoes, leek and bring to a boil. Let simmer for 20 minutes. Then mix both pots, add the cream and check for seasoning {salt}. Top with parsley.