Home

Cream Of Potato And Leek Soup (Potage Parmentier)

ingredients

1 lb (500 g) peeled floury potatoes
1 lb (500 g) leeks (net trimmed weight)
4 tbsp double cream
3 tbsp finely chopped parsley
scant 1 oz (20 g) unsalted butter
salt and white peppercorns

method

1. Cut the potatoes into small pieces and slice the well-washed leeks into thin rings (use both green and white parts but remove and discard the outer layer and the tougher, darker green leaves).

2. Place these vegetables in a large saucepan with scant 2 1/2 pints (1.4 litres) water, 1 - 1 1/2 tsp salt, bring slowly to the boil and simmer, partially covered to allow the steam to escape, for 50 minutes.

3. Use a hand-held electric beater to beat until smooth and creamy or put through a blender or vegetable mill.

4. The soup can be prepared in advance to this point and reheated just before serving.

5. Stir the cream into the very hot soup off the heat; stir in the butter, adding a small piece at a time, followed by the parsley. Taste and add a little more salt if needed, and some freshly ground white pepper.

What did you think?

14 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved