Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potage parisien. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fiche technique du potage parisien : composé de blancs de poireaux émincés et de pommes de terre taillées en paysanne, il est mouillé à l'eau et garni de pluches de cerfeuil. Peler et couper l'oignon en lamelles. Laver et couper le poireau en morceaux. Dans une casserole, faire fondre le beurre et ajouter l'oignon et le poireau.

Potage Parisien is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Potage Parisien is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook potage parisien using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Potage Parisien:

1. Get leeks (sliced thinly) / 9 oz.
2. Take potato (chopped peel on) / 7 oz.
3. Make ready onion (small slices) / 7 oz.
4. Prepare celery (chopped) / 2 oz.
5. Take chicken stock / 17 oz.
6. Prepare vegetable stock / 17 oz.
7. Get garlic powder
8. Prepare white pepper
9. Take Bouquet garni

Une recette d'entrée facile et rapide par jeanmerode. Trouvez le vin idéal avec votre potage parisien en quelques clics sur Vin-Vigne.com ! Quel vin choisir avec un potage parisien ? Potage is a category of soups, stews, or porridges, in which meat, vegetables, grains, fruit, or a combination of those ingredients are boiled together with water, broth, or other liquids.

Instructions to make Potage Parisien:

1. Top and tail the leeks and remove the outer skin. Separate the white and green parts retaining all the white and only the lighter inner stem of the green leaves. Slice thinly before rinsing under running water. Continue until the required weight of leeks has been harvested
2. Choose relatively small onions. Half the onion then cut the halves into quarters. Slice the quarters thinly.
3. Slice the celery lengthwise into narrow stalks then chop into small pieces.
4. Microwave the vegetables (other than the celery) in turn for 3 minutes each starting with the onion and whilst doing so put a large pan on the heat and add the stock (hot). Add the garlic powder and the bouquet garni. Add the vegetables as they finish microwaving. The potato will be second and the leek last (add some stock with the leek whilst microwaving).
5. As the pan comes to the boil after each addition turn down to a simmer. After the leeks (and their stock) are added set to simmer for 15 minutes.
6. Whilst simmering put the celery in a microwaveable container and add a ladle of the vegetable / stock combination well mixed. Microwave for 6 minutes. Transfer to the beaker of a hand blender and reduce to a paste before adding to the pan and mixing.
7. After the 15 minutes simmering time remove the bouquet garni. Serve in warmed bowls.
8. Add further seasoning to taste after serving.

Quel vin choisir avec un potage parisien ? Potage is a category of soups, stews, or porridges, in which meat, vegetables, grains, fruit, or a combination of those ingredients are boiled together with water, broth, or other liquids. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle. Potage Parisien : c'est le potage de base des potages taillés. Le potage est servi avec du parmesan.

So that is going to wrap this up with this exceptional food potage parisien recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!