Name: Potage Purée de Légumes (Basic Plain Vegetable Potage)
Cuisine: French
Ingredients: Chopped chives or parsley; ¼ pound butter; 2 onions, sliced; 1 carrot, diced; 1 tablespoon salt; 1 tablespoon sugar; 3 leeks; 3 medium-sized potatoes, sliced; ⅛ teaspoon pepper; 2 egg yolks; 4 tablespoons crème fraîche, or whipping cream; 5 cups cold water

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Plain potages usually include at least one starchy vegetable.

Ingredients

¼ pound butter
3 leeks
2 onions, sliced
<

Method

Melt butter in large saucepan. Wash leeks, slice, and add with the onions, carrot, and salt. Cover and simmer 30 minutes. As vegetables are cooked in butter, their moisture is evaporated and they become saturated with butterfat—a condition that makes them sweet and nutty in flavor. Add the sugar, pepper, potatoes, and water. Cover and