Potage Parmentier ( Potato Leek Soup )

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* Exported from MasterCook *

 

Potage Parmentier ( Potato Leek Soup )

 

Recipe By : Barbara Kafka: Soup, a way of Life

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds " mashing " potatoes -- ( I used charlottes, these may

not be available in the US, Yukon Golds are close )

4 medium leeks

4 cups chicken or vegetable stock

1/2 cup heavy cream -- ( optional, for hot version of the

soup)

salt and pepper -- to taste

chopped fresh chives

 

Peel the potatoes and cut them into 1 " cubes. Wash the leeks well and cut

the white part and 1 " of the geen info 1/2 " lenghts

 

In a medium saucepan bring the potatoes, leeks and stock to a boil. Reduce

heat and cover. Simmer for 20 minutes.

 

In a blender or food mill ( working in batches ) of no more than 2 cups,

puree the soup

 

Return the soup to the pot and stir in the cream and heat through.

 

Season with salt and pepper and reheat if neccessary. Serve with chive

garnish.

 

 

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Per serving: 157 Calories (kcal); 11g Total Fat; (62% calories from fat); 2g

Protein; 13g Carbohydrate; 41mg Cholesterol; 29mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve cold as " Vichyssoise "

 

NOTES : This recipe was adapted from Barbara Kafka's recipe by adding 1 1/2

cups of lowfat milk and by substituting vegetable stock for the chicken

stock.

 

This soup can be made up to 2 days ahead and refrigerated.

 

Nutr. Assoc. : 0 0 0 0 0 0