This recipe for potage parmentier was originally submitted to Cookingnook.com by Elizabeth Wade from Portales, NM.
Elizabeth states that: “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.”
“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.”
Serve with excellent French bread with real butter and enjoy for days.
This is a simple, healthy soup recipe, perfect for cooler days.
- 6-7 russet potatoes
- 2 turnips
- 1 - 2 carrots, shredded
- 8 cups water, or chicken or vegetable broth
- salt and pepper to taste
- Peel the potatoes and chop them into large chunks. Do the same with the turnips, cutting them into large chunks.
- Take russet potatoes, skinned and large chopped, put in 2 turnips, skinned and large chopped. Boil in the water or chicken broth until the vegatables are soft and then process with a hand mixer in the pot to soup consistency (or transfer in batches to a blender).
- Add the shredded carrots and 1-1/2 sticks butter. Cook on low heat until the carrots are soft and all flavors are melded. Season to taste with salt and pepper.
Makes about 6 servings.
Beware of putting too much hot soup into a blender at one time. It can pop the blender cap and go all over the place. It is best to leave the center part of the lid off and just hold a clean kitchen towel over it to prevent splashes.