Potage parmentier (cream of potato soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks | |
| 2 | Onions | |
| 4 | tablespoons | Butter |
| 4 | cups | Cubed potatoes |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | quart | Chicken broth |
| 1 | cup | Light cream |
Directions
Date: Sun, 16 Jun 1996 03:08:13 -0400 From: Althea LeBlanc <TheaLater@...> Dice the white part of the carefully washed leeks and the onions. Heat the butter in a heavy saucepan and cook the leeks and onions until soft and yellow. Add the potatoes, salt, and pepper and just cover with water. Boil until the potatoes are soft. Force the potatoes through a food mill or strainer or process in food processor or blender until smooth. Combine with the chicken broth, using a wire whisk to completely blend the combination. Reheat the soup, adding the cream. Season to taste. Serves 6 EAT-L DIGEST 15 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .