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Potato parmantier puree soup (potage parmentier)
6 servings
Melt the butter in a saucepan and put the potatoes and onions diced there. Cover and simmer over a low heat, stirring once or twice. Pour in the chicken stock, put the salt, bay leaf, pepper and cover the pan with a lid. Boil over a low heat for about 30 minutes. Remove the bay leaf and wipe the vegetables on a sieve. Spoon or broom the egg yolk with the cream and add a little hot soup in a thin trickle, stirring constantly to prevent the yolk from clotting. Pour the yolk into a saucepan and salt to taste. Heat the soup without letting it boil and serve.
Melt the butter in a saucepan and put the potatoes and onions diced there. Cover and simmer over a low heat, stirring once or twice. Pour in the chicken stock, put the salt, bay leaf, pepper and cover the pan with a lid. Boil over a low heat for about 30 minutes. Remove the bay leaf and wipe the vegetables on a sieve. Spoon or broom the egg yolk with the cream and add a little hot soup in a thin trickle, stirring constantly to prevent the yolk from clotting. Pour the yolk into a saucepan and salt to taste. Heat the soup without letting it boil and serve.
butter - 3 tbsp. spoons, potatoes - 3 cups, onions - 1 cup, chicken broth - 3 cups, salt - 1 tsp, bay leaf - 1 pc., allspice - 1.1 tsp, yolk - 1 pc., cream - 1 cup
