Home › The World's Kitchen › Potage, Belgium

Potage, Belgium

Cut two white onions in halves, finely slice and place in a saucepan with three finely sliced fresh leeks, an ounce butter and brown for fifteen minutes, stirring quite frequently meanwhile. Add four finely sliced, peeled raw potatoes, moisten with two and a half quarts broth, season with a teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg, mix well and let boil for forty-five minutes. Add a teaspoon freshly chopped parsley, lightly mix, pour soup into tureen, sprinkle an ounce grated Parmesan cheese over, set in oven for fifteen minutes, remove and serve.