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French Potato Soup (potage Parmentier)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	French		1	Servings

INGREDIENTS

1	lb	Potatoes, peeled and cut up
2		Leeks, peeled down to the
		"good" and well-washed
		and
		cut thinly
2		To large onions, peeled and
		sliced thinly
1		Carrot, washed and well
		scraped and sliced
		thinly
1		Stalk of celery, washed and
		sliced thinly
1		Sprig of parsley, washed and
		chopped
2 1/2	c	Water
1	T	Salt
1	t	Ground black pepper
1/4	c	Butter, I use 1/2 ! up to
		1/2
1/2	c	Heavy cream
		Chopped Chives

INSTRUCTIONS

I rarely post a recipe that is not my own, but this one comes from an
aged Women's Day EncyclopÃ¦dia of Cookery. It will "stick to your
ribs" and dispel the cold of winter, even in frigid New York!
(Doubtless you know that Parmentier was the French agronomist who
popularized the potato in France.)  Now, one more time, when I say
potatoes, I mean real potatoes such as  the Maine kennebec or the Irish
cobbler, and not those russet things.  The following will feed six.
Double it if you feed a "tribe."  Moreover, you will note that this is
not for you if you are on a low  fat diet! grin  In a large sauce pan,
add the water and all of the vegetables except  the chives. Cover and
cook over low heat for about two hours. Then  add the salt and pepper.
Drain the vegetables and KEEP the liquid!  Process the vegetables in
either a food mill or a blender. Return  them to the liquid. Add the
butter and the cream. Reheat and  taste...you may wish to add a bit
more salt... Serve sprinkled with  the chives.  To change that
masterpiece into a Watercress Soup (Potage au  Cresson), hold the
chives. Instead finely chop a bunch of watercress  and add it at the
same time that you add the butter and cream. Serve  with the top
sprinkled with additional finely chopped watercress.  Posted to
JEWISH-FOOD digest V97 #306 by "Claude V. Hall"  <cvhall@usit.net> on
Nov 23, 1997

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