Description
Potato soup, named in honor of Antoine-Auguste Parmentier, a French agronomist and pharmacist. Namely, Antoine-Auguste instilled the French love potatoes, using various promotional stunts. This recipe was posted on the website in 2008 by user jenny66 called "Parmentier", and is illustrated with me in the framework of "Coloring".
Ingredients
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Bay leaf
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Cream
200 g
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Yolk egg
1 piece
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Butter
100 g
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Broth
500 g
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Onion
100 g
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Potatoes
500 g
-
Spices
Cooking
Potatoes cut into cubes, put in a saucepan with melted butter. Add chopped onion and simmer 10-15 minutes (until the onions are lightly browned).
Pour into a saucepan the broth, season with salt and pepper, add Bay leaf and simmer until potatoes are done.
Strain the broth to remove the Bay leaf, and potatoes through a sieve (you can just grind in a blender). To combine the mashed potatoes with the broth.
Cream lightly whipped with egg yolk.
In a saucepan add cream and bring to a boil.
Serve hot, garnish with sprig of Basil. Bon appetit.
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