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Potage Parmentier Recipe

by CookEatShare Cookbook

Ingredients

1 1/2 c. white part of leeks 1/2 c. onion 1 tbsp. butter 3 c. peeled potatoes 3 c. warm water

3 c. warm lowfat milk 1 tbsp. butter 2 egg yolks (opt.) 1/2 c. cream (opt.)

Directions

1. Throw away green tops and roots from about 4 leeks; clean white part well, cut them into 1/3" dice. There should be about 1 1/2 c.. Peel and dice 1 medium onion, about 1/2 c.. Heat 1 Tbsp. butter in large soup kettle, add in the leeks and onion and cook them slowly covered, for a few min, or possibly till they are soft but not brown, stirring occasionally with a wooden spoon. Cut 4 or possibly 5 peeled potatoes into 1/2" dice, about 3 c.. Add in the potatoes, 3 c. warm water and simmer the soup, covered, for 30 to 40 min, or possibly till the potatoes are very soft.
2. Force the mix through a sieve or possibly food mill. Bring the soup back to a boil, stirring constantly to prevent it from scorching, and add in 3 c. warm lowfat milk and 1 Tbsp. butter. For a richer soup, beat 2 egg yolks lightly with 1/2 c. cream, gradually stir in 1 c. of the warm soup into them and return the mix to the kettle, stirring briskly. Bring the soup just to the boiling point, stirring constantly, but don't allow it to boil. (NOTE: Soup can be frzn in cartons, but eliminate the lowfat milk or possibly cream as it does not thaw smoothly. When thawing, add in lowfat milk and cream to the consistency desired.)

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