It is with the Parmantier 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 mass of delicious soups: onions give it a special piquant aroma, and potatoes provide satiety. The hostess can add everything that she sees fit to this soup. With this experimental method, 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".
Pick your recipe
You will need
- -3 liters of water or broth
- -5-7 large potatoes
- -5-6 medium onions
- -100 g cream or 3 tbsp. tablespoons butter
- Salt, fresh herbs - to taste
- - additional ingredients to taste
Instruction manual
1
If you want to make a light, low-calorie soup, you can limit yourself to water. If you prefer soups more nutritious, dense, rich, prepare the broth: chicken (cook half the 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).
2
Peel potatoes and onions, chop finely and cook until soft. If you wish, you can add parmantier with grated carrots, canned beans, chopped tomatoes, peeled. Add these ingredients right away, along with potatoes and carrots and cook them together until cooked. (I added tomatoes and carrots). When the vegetables are ready, mash them with a fork or use a blender. You can leave it as it is.
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 the cream or melted butter.
note
With greens, you can do as you please. It can be chopped and added to the soup 5 minutes before being cooked. And you can cook it in its entirety and remove it from the soup before wiping. You can not cook at all, but after decorate the finished soup, poured into plates, with freshly chopped herbs. I cooked the crushed watercress in the soup, and before serving, sprinkled the soup poured into plates with fresh finely chopped parsley.
Useful advice
Parmantier suggests a creamy consistency: for this, Julia recommends using a blender or a kitchen mill. If there is no such equipment, you can stretch the vegetables with a fork. However, nothing prevents us from leaving the parmantier soup to its original consistency, because cream soups are amateur dishes.