Parmentier Soup
6 servings
60 minutes
Parmentier soup is an ode to the simplicity and elegance of French cuisine. Named after Antoine-Augustin Parmentier, the promoter of potatoes in France, this soup has become a symbol of home comfort. Its delicate, velvety texture is achieved through a blend of potatoes, leeks, and cream. The light aroma of sweet leeks harmoniously complements the softness of the potato puree, while butter adds richness to the soup. It is perfect for cool evenings, warming both soul and body. It can be served with crispy croutons or garnished with fresh herbs for a touch of freshness. This classic French recipe is easy to prepare but truly impresses with its exquisite flavor.
1
Cut the potatoes into cubes.
- Potato: 450 g
2
Slice the leek into thin rings.
- Leek: 450 g
3
Boil the vegetables in salted water, loosely covered, for 40-50 minutes, until soft.
- Water: 2 l
- Potato: 450 g
- Leek: 450 g
- Salt: 1 tablespoon
4
Mash the vegetables in the soup with a fork or blend the soup. Check if there is enough salt.
- Salt: 1 tablespoon
5
Leave the soup uncovered.
6
Before serving, bring to a gentle boil.
7
Remove from heat and gradually add cream and butter.
- Cream 30% fat: 8 tablespoons
- Butter: 2 tablespoons
8
Pour into a soup tureen or divide into plates and sprinkle with greens.
- Chopped chives: 3 tablespoons
