Potage Parmentier

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France | Soup There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly-made and better the next day. Hot or cold, it makes a lovely start to dinner; served with some left-over meat, a great lunch. It's a great mid-afternoon pick-me-up, either straight out of the fridge or zapped in the microwave. As delicious as is basic leek-and-potato soup, you can also include other vegetables or herbs, such as broccoli stems, asparagus stalks, a large handful of parsley or cress, etc—the variations are endless. This is one of the classic ways the French utilize left-over or less-than-perfect vegetables bought cheap from the market, a principle of both taste and economy that all would do well to adopt. You shouldn't be a stickler about using leeks, either—while they have a more subtle flavor than onions, they can be expensive and/or difficult to source out of season. Feel free to use regular onions (the milder yellow/Spanish varieties are best) or use a couple of bunches of scallions (sp

Cuisine: France · categories: Easy recipes; French recipes; Recipes; Recipes for soup; Recipes using heavy cream; Recipes using leek; Recipes using potato; Recipes with metric units

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