Potato Soup (Consomme a la Parmentier)

Ingredients

• six potatoes
• two quarts white stock
• a small tablespoon of cornstarch
• half cup cold milk
• one cup of rich thick cream
• the yolk of an egg
• pepper to taste
• salt to taste

Method

1. 1

   After making a consomme, add hot water to the stock pot with onions, carrots, and tomato; cook for about two hours.

2. 2

   Strain the stock.

3. 3

   Cook six potatoes and rub through a fine sieve; add to the stock and simmer until smooth.

4. 4

   Skim and strain again; thicken with cornstarch dissolved in cold milk.

5. 5

   Add cream mixed with egg yolk, season with pepper and salt, and add more cream just before serving.

6. 6

   Garnish with croutons.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 58. The excerpt below is the record exactly as published.

Potato Soup (Consomme a la Parmentier) After making a consomme, add some hot water to the stock pot, some onions, carrots, and tomato; let it cook for about two hours, with a cover, making a white stock. Strain the stock up from the soup pot. For each quart cook six potatoes and rub through a fine sieve; add to the stock; let simmer until smooth. Skim and pass through a fine strainer; thicken with a small tablespoon of corn¬ starch dissolved in half cup cold milk. When ready, add one cup of rich thick cream mixed with the yolk of an egg; season with pep¬ per and salt to taste; add more cream just before serving. Garnish with croutons of bread. THE SWEDISH, FRENCH, Cream of Rice Soup a l’Allemande Potage & la Creme de Riz Wash four tablespoons of rice in boiling water; put in a soup kettle; add two quarts white stock

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