Title: Potage Parisienne, From "La Tour" Restaurant
Categories: Soup Ethnic Vegetable
Yield: 8 Servings
| 2 | c | Potato; raw diced |
| 1/2 | c | Leek; potatoes {yellow part |
| 1/2 | c | Flour |
| 1 | c | Heavy cream; { i use 1/2 cu |
| 1 | tb | Onion; finely chopped |
| 2 | tb | Butter |
| 1 | ts | Parsley; finely chopped |
| 6 | c | Chicken stock |
| | | 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.