Potage Parmentier

by Elizabeth Wade
(Portales, NM)

Before Julia Child ever hit the scene, this recipe was given to my mother by a waiter in Nancy, France in 1956. Potage parmentier has nothing to do with leeks. It is a simple potato/turnip soup with a color of shredded carrot.

Take 6-7 russet potates, skinned and large chopped, put in 2 turnips, skinned and large chopped. Boil in 8 cups water or chicken broth until soft and then process with mixer in pot to soup consistency. Add 1-2 shredded carrots and 1-1/2 sticks butter. Cook on low heat until carrot is soft and all flavors are melded.

Serve with excellent French bread with real butter and enjoy for days.

This is the original potage parmentier that the French farmers enjoyed and still enjoy. No leeks invited. Someone got it totally wrong. 1956 was a very good year for soup.