Parmentier Soup (Milk)

Ingredients

• 2 onions
• White part of 2 leeks
• 1 head of celery
• 12 potatoes
• 3 or 4 oz, butter
• pints white vegetable stock
• Salt
• 2 cloves
• Yolks of two eggs
• 3 or 4 tablespoonsful milk or cream
• A little finely-chopped parsley and chervil

Method

1. 1

   Slice the onions, leeks and celery, lay them in a pan with the peeled and sliced potatoes, and 2 oz. butter; let it all fry together without colouring for 10 minutes, add the stock, herbs, salt and cloves, and simmer till the vegetables are tender, then rub through a sieve.

2. 2

   Return the puree to the pan and simmer for 20 minutes, skimming carefully.

3. 3

   If too thick, dilute with milk.

4. 4

   Just before serving, stir into it the yolks of the eggs, beaten up in the cream or milk, with 2 oz. butter cut up small.

5. 5

   Let this melt, add the parsley and chervil, and serve with dice of fried bread.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 9. The excerpt below is the record exactly as published.

PARMENTIER SOUP (Milk). Potage Parmentier. 2 onions. White part of 2 leeks. 1 head of celery. 12 potatoes. 3 or 4 oz, butter. pints white vegetable stock (page 8). Salt. 2 cloves. Yolks of two eggs. 3 or 4 tablespoonsful milk or cream. A little finely-chopped parsley and chervil

Cook this with the app: pantry check, scaling, and the assistant.