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5
first-course servingsMedium
Published 1998
This is a simpler potato soup than the Parmentier and is not puréed, but slightly thickened as the potatoes disintegrate. It can be made vegetarian by substituting Garlic Broth for the stock.
In a medium saucepan, melt the butter over medium heat. Stir in the onion, toss to coat in the butter, and cook for 5 minutes, stirring occasionally. Stir in the potatoes and stock. Bring to a boil. Lower the heat and simmer for about 15 minutes, stirring occasionally, until the potatoes are almost cooked through.
Stir in the celery seed and simmer for 5 minutes, stirring frequently to