Despite the weather annucia peaceful on the whole peninsula, with temperatures almost spring, the past week was in a fog, which sent a sensation of cold and humid really unpleasant to That is why I came to want to prepare a good soup that would warm us from this very inclement weather.
You know, during the week, time to devote to the kitchen is always scarce and then the only prescription ; fast, that came to mind was the Parmantier .
This soup of French origin, whose name is linked to that of a famous agronomist trans named Antoine Augustin Parmentier, is consumed mainly in the winter because it is the typical season of its ingredients.
seems that Parmantier was born two centuries ago, in agricultural markets beyond the Alps, and was preferred by people who work outdoors for its ability to remain hot for long.
for 4
500 g of potatoes
750 ml of broth
500 ml of milk
1 leek 2 tablespoons olive oil
toast
Parmesan
salt
- put an oil pan and do a dry cut the leek into thin slices,
- add the potatoes, also sliced \u200b\u200brather thin,
- cover with the broth and simmer to be when the potatoes are well cooked,
- blend the mixture,
- put back on heat and add milk, salt,
- to a boil again and serve with toasted croutons and a sprinkling of Parmesan cheese.
0 comments:
Post a Comment