POTAGE PARMENTIER – French Potato Leek Soup with Sauvignon Blanc & Fresh Herb Pistou (a nod to Julia Childs)

$ 7.50 – $ 13.50

This is the perfect winter soup ~ thanks to Julia. We’ve added a couple ingredients we hope she’d approve of. They just make it a little more wicked good. This traditional soup is warm and comforting, rich and creamy. Made with savory organic chicken broth simmered with organic yukons and russets, locally sourced organic leeks, sweet onions, organic garlic and shallots, sauvignon blanc, fresh organic thyme, Herbs de Provence and cracked black pepper.  Blended and finished with cream and a swirl of organic herb pistou (organic chives, organic parsley, organic thyme, organic Italian parsley, organic garlic, extra virgin olive oil, sea salt, organic lemons). Fabulous for breakfast! and of course, delicious again for lunch or dinner served with a nice green salad and artisan bread.

Please take a peak at our suggestions for how to stretch your soup dollars. If you do have any of this soup left over ~ there are great ways to reinvent it into another fabulous meal.

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Description

GF // FF

Approximate Nutrition Info (based on 1-1/4 Cup):  Calories 155 | Fat 6 g | Carbs 24 mg | Cholest 15 mg | Sodium 450 mg | Protein 5 g | Potassium 450 mg

STRETCHING YOUR SOUP DOLLARS

  • You may end up with some leftover Potage Parmentier.  We’ve had enough left over to fill sour dough bread rolls. These were smaller than the large ones you often see in restaurants, so we accompanied the bread bowls with toppings like crisp bacon, chives, fried shallots, shredded sharp white cheddar, sautéed garlic greens and sautéed mushrooms. It was amazing! You could do all these toppings OR just one or two to make it a new and exciting meal.
  • We have also made sheet pan roasted vegetables with this creamy soup over the top. Really delicious and a little soup goes a long way on the roasted vegetables. Again, you could add the same suggested toppings above to this dish.

DID YOU KNOW?

This amazing classic potato soup is named after Antoine-Augustin Parmentier, a pharmacist and agronomist who made the potato a popular food in France in the 18th century. To this day, it is one of the most loved soups in France.

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