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Today we are going to prepare Parmentier soup from the forbidden vegetable which is potato. You might ask, "But how? Potato a forbidden vegetable? " Exactly so, in 1748 the French parliament banned farmers from growing potatoes because they had harmful effects, such as leprosy.
This ban was in force until 1772, but even after that, potatoes were considered a fodder vegetable suitable for feeding pigs. Only Antoine A. Parmentier, who was a doctor, agronomist, inventor and researcher, restored the good name of potatoes.
Antoine A. Parmentier was taken prisoner during the Seven Years' War and was fed only potatoes in prison. Parmentier did not get poisoned and he did not get sick, on the contrary, he regained his strength. When he returned to France, he became the ambassador of potatoes, he talked about how good the vegetable is and how much can be made of it.
It is from Antoine A. Parmentier that the name of this delicious potato soup comes from. It is a very delicious, creamy and mild-tasting soup.
Tuesday soup. Parmentier soup recipe
Portion for 4 people:
- 1kg potatoes
- 3 seasons
- Sliced bacon
- A handful of parsley
- 1/2 cup of yogurt or cream
- 2 tablespoon of butter
- Salt and pepper
Start by peeling the potatoes and cutting them into smaller pieces and slicing the leeks.
In a pot, heat the butter and add the vegetables. Gently stew them over low heat for a few minutes.
Then pour everything over with water so that it covers the vegetables and is a few centimeters above them. Bring to a boil, reduce heat, partially cover the pot and cook vegetables for an hour.
Cut the bacon slices into smaller pieces and fry them in a pan to make delicious crispy chips. You can also bake them in an oven at 200 degrees for about 10 minutes.
After cooking the soup for an hour, take it off the heat and blend it with a handheld robot. Add yogurt or cream and season with plenty of salt and pepper, and sprinkle with chopped parsley.
Serve the soup with bacon chips. You can eat it both hot and cold.
Check out our other recipe: Carrot warming soup
If you've tried the recipe, let me know how it tasted in the comments. Or maybe you have any advice on how to improve the recipe? Let me know in the comment!
