Potage d’Auvergne

Lentil-Potato Soup

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup green split peas, or brown lentils
  • 3 potatoes, diced
  • 2 large onions


Soak peas or lentils about 1 hour. Drain, rinse, and put into a large kettle. Add balance of ingredients down to the butter. Bring to a boil and simmer about 1 hour, or until foods are tender. Grind through a food mill and pour into a tureen. Add a chunk of butter, stir, and serve over toasted bread and sprinkle with parsley.