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.
|4||potatoes, cut into 2 cm pieces||750 g|
|1 1/2 tbsp||butter, unsalted||22 g|
|1 1/2 tbsp||olive oil||23 mL|
|4 1/2 cups||vegetable broth, low-sodium||1.13 L|
|3 tbsp||chives, fresh [optional]||9 g|
|ground pepper to taste [optional]|
- Prepare the vegetables: Finely chop the leeks; peel the potatoes then cut them into 2 cm pieces.
- 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.
- 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.
- 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.
- Ladle the soup into bowls. Sprinkle each bowl with minced chives (optional) and serve.
This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.
Nutrition Facts Table
per 1 Serving (310g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E, Zinc
- Good source of :
- Folacin, Manganese, Potassium, Vitamin A, Vitamin B6
- Excellent source of :
- Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||0|