Potage Parmentier

Potato Soup

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cook in salted water four or five potatoes of the white floury kind. Drain them and pass them through a sieve; put this purée in a saucepan with a little butter, a tablespoonful of milk, salt, pepper and chopped chervil. Add your consommé in sufficient quantity, bring to the boil and let it simmer and reduce (it should not be too thick, about halfway between a clear and a real thick soup) and serve with croûtons.