*  Exported from  MasterCook  *
 
                POTAGE PARISIENNE, FROM “LA TOUR” RESTAURANT
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            French
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Potato -- raw diced
      1/2   c            Leek -- potatoes {yellow
                         part
      1/2   c            Flour
    1       c            Heavy cream -- { i use 1/2 cu
    1       tb           Onion -- finely chopped
    2       tb           Butter
    1       t            Parsley -- finely chopped
    6       c            Chicken stock
    1       x            Salt to taste
 
   You have given me so many soup recipes, I thought you
   might like this one. I use it as is or as a base for
   Clam Chowder, Corn Chowder, or any soup that calls for
   a cream base. Saute onions in butter until
   transparent, add flour and mix well.  Then add 3 cups
   chicken stock, stir well and simmer slowly.  In a
   separate pot put the other 3 cups chicken stock,
   potatoes, leek and bring to a boil.  Let simmer for 20
   minutes. Then mix both pots, add the cream and check
   for seasoning {salt}. Top with parsley. Makes 6
   servings. Nancy/Crockett CA/12:26 PM PDT FROM:
      NANCY JACKSON   (BMWN78B)
  
 
 
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