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
(3 reviews)
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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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