The exceptional qualities and flavors of delectable Potage Parmentier are rooted in history and great cooking skills. Today, it is a classic.
Potage Parmentier

Potage Parmentier
Recipe type: Soups and Stews
Cuisine: French
Serves: 6
  • 3 Cups sliced leeks, white, tender green parts only, rinsed well
  • 3 Tablespoons butter;
  • 4 Cups potatoes; peeled and chopped
  • 8 Cups water or chicken stock; (chicken stock is not original to the historic recipe, but enriches it)
  • 1 Tablespoon salt
  • 6 Tablespoons heavy cream
  • chopped parsley or chives; for garnish
  • croutons; for garnish
  1. Although not original to the recipe, the soup is enriched by sautéeing the leeks in 3 tablespoons of butter as a first step.
  2. In a Dutch oven, simmer the potatoes, leeks, and salt in the water until all are very tender -- about 50 minutes. Puree the mixture, then correct seasoning.
  3. When ready to serve, stir in the cream, ladle into bowls or a tureen, and decorate with croutons and herbs.
This excellent French soup is as smooth and elegant as it is simple; serve hot to 6 to 8 people as a first course.

Soup Tale: France was beset with famine following the Seven Year War (1756-1763). Native son Antoine Auguste Parmentier, who had been fed the so-called poisonous potato root in a German prison-of-war camp, returned to France to find his country men starving. He set up potato soup kitchens throughout Paris to assist the poor. Ultimately, Louis XVI recognized his work by saying, "France will thank you some day for having found bread for the poor." In fact, he is best honored by the pleasure his country takes in digesting Potage Parmentier.

Source: Soup Of The Evening...Beautiful Soup - Patricia G. Solley
Nutrition Information
Serving size: each of 6 Calories: 118 Fat: 11 g Carbohydrates: 18 g Sodium: 1,136 mg Protein: 2 g Cholesterol: 36 mg


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