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VICHYSSOISE - POTAGE PARMENTIER

France was beset with famine following the seven year war (1756-1763). Native son Antoine Auguste Parmentier, who had been fed the so-called poisonous potato root in a German prison-of-war camp, returned to France to find his country men starving. He set up potato soup kitchens throughout Paris to assist the poor. Then he sent artillery rounds of potatoes into genteel society, staging elaborate "potato theme" dinners for the movers and shakers of the day--including, apparently, America's rakish new diplomat, Ben Franklin. These extraordinary affairs featured potato soup, potato entree, potato entremets, potato salad, potato bread, potato cake, and potato cookies, all topped off with a potato digestif. Imagine. Ultimately, Louis XVI recognized his work by saying, "France will thank you some day for having found bread for the poor." in fact, he is best honoured by the pleasure his country take in digesting potage Parmentier.

Vichyssoise - Potage Parmentier

6 leeks, white and tender green parts, sliced

40 g (2 oz) butter

4 potatoes, peeled and chopped

6 cups chicken stock

250 ml (1 cup) fresh cream

chopped parsley or chives

Salt and freshly ground black pepper

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  •  Sauté the leeks in butter till transparent.

  • Simmer the potatoes, leeks, and salt in the water until all are very tender, about 50 min.  Puree the mixture, and then correct seasoning.

  • Let it cool 

  • When ready to serve, stir in the cream, and serve decorated with parsley or chives. 

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