Potage Parisienne, From "la Tour" Restaurant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | French | French, Soups, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | c | Potato, raw diced |
| 1/2 | c | Leek, potatoes {yellow part |
| 1/2 | c | Flour |
| 1 | c | Heavy cream, { i use 1/2 cu |
| 1 | T | Onion, finely chopped |
| 2 | T | Butter |
| 1 | t | Parsley, finely chopped |
| 6 | c | Chicken stock |
| Salt to taste |
INSTRUCTIONS
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. Makes 6 servings. Nancy/Crockett CA/12:26 PM
PDT FROM: NANCY JACKSON (BMWN78B) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 13mg
Sodium: 301.2mg
Potassium: 678.3mg
Carbohydrates: 32.3g
Fiber: 2.7g
Sugar: 3.8g
Protein: 7.7g