It is with parmentier soup that Julia Child's book "The Art of French Culinary" begins. It is the simplest, most versatile and can become the basis for a lot of delicious soups: onions give it a special piquant aroma, and potatoes provide satiety. The hostess can add whatever she sees fit to this soup. Using this method of experiment, you can come up with your own "signature dish". In my case, it was soup, which, with the light hand of the household, acquired the name "Summer".
It is necessary
- -3 liters of water or broth
- -5-7 large potatoes
- 5-6 medium onions
- -100 g cream or 3 tbsp. tablespoons of butter
- -salt, fresh herbs - to taste
- -additional ingredients - to taste
Instructions
Step 1
If you want to make a light, low-calorie soup, you can limit yourself to water. If you prefer soups that are more hearty, dense, rich, prepare a broth: chicken (cook half a chicken for about an hour in 3 liters of water) or beef (it is better to take a bone and cook it for two hours in 3 liters of water).
Step 2
Peel potatoes and onions, chop finely and cook until soft. If you wish, you can complement the Parmantier with grated carrots, canned beans, chopped peeled tomatoes. Add these ingredients immediately, along with the potatoes and carrots, and cook them together until tender. (I added tomatoes and carrots). When the vegetables are ready, mash them with a fork or use a blender. You can leave everything as it is.
Step 3
Cream or butter is added to the soup just before serving. If the soup has already cooled down to this point, bring it to a boil and then pour in the cream or melted butter.
