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.
2 | leeks | 600 g | |
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 | 1.13 L | |
1 | egg yolks | ||
3 tbsp | chives, fresh [optional] | 9 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.
per 1 serving (310 g)
Amount % Daily Value |
Calories 170 |
Fat 6 g 9 % |
Saturated
1.9 g
10 % |
Cholesterol 40 mg |
Sodium 60 mg 2 % |
Carbohydrate 28 g 9 % |
Fibre 3 g 12 % |
Sugars 3 g |
Net Carbs 25 g |
Protein 3 g |
Vitamin A 17 % |
Vitamin C 22 % |
Calcium 4 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 |