Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Potage Parmentier (Leek and Potato Soup)
Page 37
Cuisine: French | Course Type: Soups and Stews
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Recipe Reviews
aj12754 from Montclair, NJ
One of my favorite soups -- just lovely. I know I should cut back but I do love that hit of butter swirled in at the end.
kateq from annapolis, md
This is magical--it has 6 ingredients--one of which is water--and the result is this extraordinary, rich flavorful soup. And I leave off one ingredient when I'm making it just for me--I skip the cream or butter step and it doesn't seem to matter a bit. If I'm making this for a dinner party, I use the foodmill and then the soup is velvety. When it's just for me and I'm being lazy, I use the Bamix--the stick blender is so easy and quick. And the resulting soup is just a bit textured and still really delicious.
(edited 17th August 2012) (0) comment (3) useful
Zosia from Toronto, ON
One of the simplest of soups to make, yet so very tasty.
I stuck to the master recipe when it came to the ingredients and used only leeks and potatoes simmered in water with a little cream added at the end, but deviated slightly from it in that I used an immersion blender to puree it until it had a smooth, velvety texture.
This was the first recipe I ever made from this (much underused) book and one I make often ….one of the family favourites.
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