Читать книгу Thanksgiving Cookbook - Anonymous - Страница 5

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Cook the well-washed, white stalks of two or three leeks, sliced lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to remain over the fire for five or six minutes, or until slightly colored. Add four large potatoes, pared and sliced, one quart of cold water, and two teaspoonfuls of salt, cover, and cook for twenty minutes after the water boils. Strain out the potatoes and leeks and press through a colander. Thicken the water by adding one-fourth a cup of flour, blended with two tablespoonfuls of butter or a substitute; stir until it has boiled for one minute; add one-half a teaspoonful of white pepper, stir into it the potato purée, and let the whole come to a boil. Pour into the tureen, and add one-half a cup of rich cream, a cup of well-browned croûtons, and a few chervil leaves, or the green leaves of cress or any preferred herb. The addition of the half-cup of rich cream is essential to the soup "parmentier."