Potato Soup a la Parmentier (Creme Parmentier)

Ingredients

• 1 lb. peeled potatoes
• 1 qt. white stock
• 2 or 3 leeks
• 2 oz. butter
• A little chervil
• I pt. hot milk
• 1 gill cream
• Seasoning

Method

1. 1

   Prepare the potatoes and leeks, cutting them into thin slices.

2. 2

   Put them into a saucepan with the butter and cook for a few minutes.

3. 3

   Pour in the white stock and cook until the potatoes are soft.

4. 4

   Rub through a sieve into a basin, return to the saucepan to reheat, and add hot milk, cream, and seasoning.

5. 5

   Garnish with asparagus points and carrot shapes cooked until tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 119. The excerpt below is the record exactly as published.

Potato Soup & la Parmentier (Creme Parmentier) 1 lb. peeled potatoes. 1 qt. white stock. 2 or 3 leeks. 2 oz. butter. A little chervil. I pt. hot milk. 1 gill cream. Seasoning

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