Potage Parisienne, From “La Tour” Restaurant

Title: Potage Parisienne, From “La Tour” Restaurant
Categories: Soups, French, Vegetables
Yield: 8 Servings

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 ts Parsley; finely chopped
6 c Chicken stock
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:

From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini