POTAGE PARMENTIER [Leek or Onion and Potato Soup]
Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish.
    Servings
    8
    Servings
    8
    Instructions
    1. Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
    2. Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. (*) Set aside uncovered until just before serving, then reheat to the simmer.
    3. Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.