Viking Cooking: Parisian Soup (11/1/10) - WSMV News 4

Viking Cooking: Parisian Soup (11/1/10)

4 Medium russet potatoes peeled washed and sliced very thin 2 large Leeks white part only washed and sliced very thin 1 medium onion peeled quartered and sliced very thin 1 sprig fresh thyme 1-liter +/- chicken stock (may use vegetable for vegetarian) 3 TBS+/- unsalted butter
1. In a large sauce pan heat 1/2 of the butter add leeks onions and thyme and cook over low heat until soft – do not color! 2. Add potatoes and cover with chicken stock by 1 – 3". Bring to a boil reduce heat and cook until potatoes are soft.3. Add remaining butter stir to combine and serve immediately.4. Bon Appétit!

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