Potage Parisienne
Yield
6 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
potatoes
raw, diced |
|
| ½ | cup |
leeks
potatoes, yellow part |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
parsley leaves
finely chopped |
|
| 1 | tablespoon |
onions
finely chopped |
|
| 6 | cups |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
potatoes
raw, diced |
|
| 118 | ml |
leeks
potatoes, yellow part |
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
parsley leaves
finely chopped |
|
| 15 | ml |
onions
finely chopped |
|
| 1.4 | l |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Sauté 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.
