Potage Parisienne~ From "la Tour" Restaurantfrench, soups, vegetables 2 cup potato; raw diced 1/2 cup leek; potatoes {yellow part 1/2 cup flour 1 cup heavy cream; { i use 1/2 cu 1 tablespoon onion; finely chopped 2 tablespoon butter 1 teaspoon parsley; finely chopped 6 cup chicken stock 1 single salt to taste You have given me so many soup recipes, I thought you might like this one. I use it as is or as a base for Clam Chowder, Corn Chowder, or any soup that calls for a cream base. Saute onions in butter until transparent, add flour and mix well. Then add 3 cups chicken stock, stir well and simmer slowly. In a separate pot put the other 3 cups chicken stock, potatoes, leek and bring to a boil. Let simmer for 20 minutes. Then mix both pots, add the cream and check for seasoning {salt}. Top with parsley. Makes 6 servings. Nancy/Crockett CA/12:26 PM PDT FROM: NANCY JACKSON (BMWN78B) |
