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Cream of Potato Soup "Parmentier"
Potato and leek soup, thickened with egg yolk.
This recipe owes its name to the French pharmacist Antoine-Augustin Parmentier [par-mawn, -TYAY], who promoted potatoes in France towards the end of the eighteenth century. He himself had been fed potatoes (until then considered «hog feed» at best) in a German prison-of-war camp, during the Seven Years' War (1756-1763). Upon returning to France, he convinced his countrymen to adopt this tuber as an effective and tasty means of combating famine.
Ingredients
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2 |
leeks |
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600 g |
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4 |
potatoes, cut into 2 cm pieces |
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750 g |
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1 1/2 tbsp |
butter, unsalted |
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22 g |
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1 1/2 tbsp |
olive oil |
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23 mL |
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3 cups |
chicken broth |
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750 mL |
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1 1/2 cup |
water |
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375 mL |
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1 |
egg yolks |
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3 tbsp |
chives, fresh [optional] |
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9 g |
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salt to taste |
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ground pepper to taste |
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Method
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Prepare the vegetables: Finely chop the leeks; peel the potatoes then cut them into 2 cm pieces.
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Heat the butter and oil in a saucepan. Add the leeks, cover, then cook over low heat until the leeks are softened, 7-8 min. Add the potatoes, then sauté 2-3 min. Pour in the broth and water. Season with salt and pepper. Bring to a boil, then lower the heat, cover and
simmer until the potatoes are softened, about 25 min. Purée the soup in a blender or food processor.
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Separate the egg white(s) and yolk(s). Set the white(s) aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe.
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Put the yolk(s) in a small bowl, then add 1-2 spoonfuls of soup and mix well with a fork. Pour the soup back into the saucepan, add the yolk mixture then reheat through.
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Ladle the soup into bowls. Sprinkle each bowl with minced chives (optional) and serve.
Remarks
This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
- Good source of :
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Folacin, Manganese, Potassium, Vitamin A, Vitamin B6
- Excellent source of :
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Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (320g)
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Amount
% DV*
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* DV = Daily Value
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Calories
170
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Fat
6 g
9 %
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Saturated 2 g
+ Trans 0.1 g
10 %
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Cholesterol
40 mg
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Sodium
340 mg
14 %
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Carbohydrate
28 g
9 %
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Fibre
3 g
11 %
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Sugars
3 g
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Protein
3 g
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Vitamin A
20 %
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Vitamin C
25 %
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Calcium
4 %
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Iron
10 %
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More info
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