Cream of Potato Soup "Parmentier"

1 Reviews
100% would make this recipe again

Potato soup, thickened with egg yolk.

This recipe owes its name to the French pharmacist Antoine-Augustin Parmentier [par-mawn, -TYAY], who promoted potatoes in France towards the end of the eighteenth century. He himself had been fed potatoes (until then considered «hog feed» at best) in a German prison-of-war camp, during the Seven Years' War (1756-1763). Upon returning to France, he convinced his countrymen to adopt this tuber as an effective and tasty means of combating famine.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 30 min
190 calories/serving
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Ingredients

3/4 fennels, finely chopped 260 g
4 potatoes, cut into 2 cm pieces 750 g
3 tbsp olive oil 45 mL
1 bay leaf 0.2 g
4 1/2 cups Allergen-Free Vegetable Broth 4 1/2 cups
1 egg yolks
1/3 cup fresh dill 9 g
3 tbsp chives, fresh 9 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Finely chop the fennel; peel the potatoes then cut them into 2 cm pieces.
  2. Heat the oil in a saucepan. Add the fennel, cover, then cook over low heat until softened, 7-8 min. Add the potatoes, then sauté 2-3 min. Pour in the broth. Season with salt and pepper. Add the bay leaf. Bring to a boil, then lower the heat, cover and simmer until the potatoes are softened, about 25 min. Remove the bay leaf. Purée the soup in a blender or food processor.
  3. Separate the egg white(s) and yolk(s). Set the white(s) aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe.
  4. Put the yolk(s) in a small bowl, then add 1-2 spoonfuls of soup and mix well with a fork. Pour the soup back into the saucepan, add the yolk mixture then reheat through.
  5. Ladle the soup into bowls. Sprinkle each bowl with minced chives and dill. Serve.

Observations

This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

190

Fat

9 g

14 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

40 mg

Sodium

270 mg

11 %

Carbohydrate

27 g

9 %

Fibre

4 g

14 %

Sugars

3 g

Net Carbs

23 g

Protein

3 g

Vitamin A

84 %

Vitamin C

33 %

Calcium

5 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Potassium, Vitamin A, Vitamin K
Good source of  :
Folacin, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.