Potato Soup

Potage Parmentier

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Potatoes
  • 2 Onions, Cut Fine
  • A Cupful of Cream, or Rich Milk


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.<