Potato Soup

Potage Parmentier

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Potatoes
  • 2 Onions, Cut Fine
  • A Cupful of Cream, or Rich Milk
  • An Egg, Beaten
  • A Pinch of Grated Nutmeg
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


After washing and peeling the Potatoes, put them into a saucepan with the onions and add about two quarts of cold water. Bring to a boil and allow to cook about forty minutes. When the vegetables are very tender, mash and pass all through a sieve, and return to the fire. Add the seasoning and butter. Bring to a boil, and add the cream and a beaten egg, serving immediately with Croutons.