Parmentier soup
By Caterina
Josephine loved to make potages and vegetable purées, which were the main dish at weekly dinners. She was very talented and imaginative, putting her own touch on every recipe. Her only weakness was spaghetti: my grandfather Paul always criticised her for how she cooked it!
ingredients for 4 people
600 g potatoes
30 g butter
50 g Parmesan cheese
500 ml water
400 ml milk
1 tablespoon plain flour
2 leeks
1 vegetable stock cube
Chives to taste
Salt to taste
Oil to taste
Bread croutons to taste
preparation
Peel and roughly chop the potatoes. Remove the outer leaves from the leeks and slice them into rounds. Melt the butter, add the leeks and brown them for a few minutes.
Then add the potatoes, water, stock cube, milk and flour, stirring well to prevent lumps from forming. Bring to the boil and season with salt. Now reduce the heat, cover with a lid and continue cooking, stirring occasionally, until the potatoes are well cooked (about 20 minutes).
At this point, add the Parmesan cheese and blend until smooth. If the soup is too thin, continue cooking for a few more minutes to thicken it slightly. Finally, serve with a drizzle of oil, chives and croutons.
Pair with a glass of Senarìa Grillo Superiore
ingredients for 4 people
600 g potatoes
30 g butter
50 g Parmesan cheese
500 ml water
400 ml milk
1 tablespoon plain flour
2 leeks
1 vegetable stock cube
Chives to taste
Salt to taste
Oil to taste
Bread croutons to taste
preparation
Peel and roughly chop the potatoes. Remove the outer leaves from the leeks and slice them into rounds. Melt the butter, add the leeks and brown them for a few minutes.
Then add the potatoes, water, stock cube, milk and flour, stirring well to prevent lumps from forming. Bring to the boil and season with salt. Now reduce the heat, cover with a lid and continue cooking, stirring occasionally, until the potatoes are well cooked (about 20 minutes).
At this point, add the Parmesan cheese and blend until smooth. If the soup is too thin, continue cooking for a few more minutes to thicken it slightly. Finally, serve with a drizzle of oil, chives and croutons.
Pair with a glass of Senarìa Grillo Superiore
