Home › The Waldorf Kitchen › Parisian Soup

Parisian Soup

Cut four leeks into strips, fry them in a little butter at the bottom of a stewpan, pour over one quart of well-seasoned mutton stock, add six or seven boiled potatoes cut into slices, and season with pepper and salt to taste. Boil all together until the leeks are thoroughly done. Fry a few crusts of bread, put them in the tureen and pour the soup over.