Potage Purée de Légumes

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

Basic Plain Vegetable Potage

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
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Gluten-free
Vegetarian
Soup

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