Parmentier cream, the recipe for the French velvety soup
Also known as potage parmentier, the parmentier cream is a potato and leek soup typical of French cuisine.
The parmentier cream, also known as potage parmentier, is a velvety typical of French cuisine created by the hand of theFrench agronomist and pharmacist Antoine Parmentier. It was he who found this alternative way of cooking potatoes, until then considered even harmful, creating a creamy, warm and invigorating soup.
The parmentier cream recipe is really simple and you only need to prepare it leeks, potatoes and cream, a must in French recipes. The ingredients are cooked with water until tender and then blended by adding the cream. For a lighter version you can replace the cream with milk. But let’s see together all the steps to prepare this delicious dish, ideal for warming up the cold winter evenings.
How to prepare parmentier cream recipe
- First remove the final beard and the outermost layer of the leek, then cut it into rather thin slices.
- In a saucepan, heat the oil and add the leeks, browning it for a few minutes over high heat. Pour a ladle of broth and cook for 5 minutes.
- In the meantime, peel the potatoes and cut them into 2 cm pieces. Add them to the pot and cook over high heat.
- Cover with the broth and cook for 20 minutes, adjusting with salt. When cooked, the potatoes should be tender.
- Blend everything with the mixer a immersione, add the cream and cook for another 5 minutes. Serve piping hot, accompanying it with croutons if desired.
If you liked this recipe, try our cream of onions and potatoes, equally delicious but much lighter.
The parmentier potage is kept in an airtight container, placed in refrigerator, for 2-3 days. You can heat it both in a pot and in the microwave before enjoying it.
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