Chicken Noodle Soup when I came home from New Orleans and was sick as a dog?
A co-worker of mine brought this Potage Parmentier soup to the office earlier this month when we held our first annual Soup Kitchen. Rita artfully combined the best of two superb recipes, one from Julia Child and the other from James Beard. There are many variations on this basic onion and potato recipe, some using leaks, some using cream at the end or water instead of chicken broth. I used Rita's soup recipe and also struck out on my own along the way.
The veggies got a little dry, so I added another tablespoon of butter.
HWM Potage Parmentier
(Onion and Potato Soup)
3 c peeled and thinly sliced yellow onions
1 c minced carrot
1/2 c minced celery
3 T butter
2 T dry sherry
4 c peeled and thinly sliced potatoes
5 c chicken broth
2 t salt
1/4 t fresh cayenne
1/2 t nutmeg
1/2 c heavy cream
Garnish with chopped chives
Saute onion, carrot and celery in butter for 10-15 minutes over medium heat. Add sherry and stir until alcohol has evaporated. Add potatoes and cover with chicken broth. Bring to a boil and then reduce heat and simmer until potatoes are tender, about 15 minutes. Add salt, cayenne and nutmeg. Put the soup through a food mill, or use an immersion blender to break up potato chunks. Add 1/2 cup heavy cream and serve with a sprinkling of chives or nutmeg on top.