Parmentier Soup

Name: Parmentier Soup
Yield: Yield: 6 servings.
Ingredients: salt and freshly ground black pepper to taste; 2 cups milk (1% or 2%); 1 Tbsp additional butter (optional); 3 Tbsp flour; 6 cups water; 4 medium potatoes, peeled and cut in chunks; salt and freshly ground black pepper to taste; 2 large leeks (or a combination of leeks and onions, about 3 cups sliced); 2 large leeks (or a combination of leeks and onions, about 3 cups sliced); 2 Tbsp margarine or butter; 2 Tbsp margarine or butter; ¼ cup fresh parsley; 2 large leeks (or a combination of leeks and onions, about 3 cups sliced)

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

¼ cup fresh parsley
2 large leeks (or a combination of leeks and onions, about 3

Vegetarian
Soup

Method

Steel Blade: Process parsley until minced. (Use mini-bowl and mini-blade if available.) Set aside.

Slicer: Wash leeks well. Cut to fit feed tube, discarding most of green part. Slice, using firm pressure.

Melt margarine or butter in heavy saucepan. Add leeks and/or onions, cover pan and cook for 5 minutes over low heat without browning. Blend in flour and cook for