Potage Parmentier

Potage ParmentierLeek or Onion and Potato Soup
Julia Child 100

Preliminary Cooking

  • A 3- to 4-quart saucepan or pressure cooker
  • 3 to 4 cups peeled potatoes sliced or diced
  • 3 cups thinly sliced leeks or yellow onions
  • 2 quarts water
  • 1 Tb salt

Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Final Enrichment 1/3 cup heavy cream or 2 to 3 Tb softened butter 2 to 3 Tb minced parsley or chives

Remove from heat just before serving, and stir in the cream or butter spoonfuls. Pour into a teen or soup cups and decorate with herbs.

Makes about 2 quarts, serving 6 to 8


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