Potage Parmentier—Σοῦπα Παρμαντιέ
"Διὰ εἴκοσι πιάτα σούπας θὰ βράσῃς δύο πάουντ πατάτες, θὰ τὲς κάμῃς πουρὲ καὶ θὰ τὲς βάλῃς νὰ βράσουν ὀλίγον μὲ ἀνάλογον ζουμί, κατόπιν κάμνεις ἕνα χυλὸν ἀπὸ ἕνα κουόρτερ γάλα δύο κουταλιὲς τῆς σούπας ἀλεύρι, δένεις τὴν σοῦπα καὶ ξύνεις ὀλίγον μοσχοκάρυδο καὶ σερβίρεις μὲ πατάτες ἀλὰ Ντουσὲς κατὰ τὴν σχετικὴν συνταγήν."
English Translation
"For twenty plates of soup, boil two pounds of potatoes, mash them into purée and let them boil a little with the appropriate amount of stock. Then make a mixture from a quart of milk and two soup spoons of flour, bind the soup and grate a little nutmeg into it, and serve with Duchess potatoes according to the relevant recipe."
Note on the Original Text
The original recipe is composed in formal yet direct Greek, employing practical instructions and measured approximations, rather than precise timing or temperatures. Historical spellings and terms like 'πάουντ' (pound), 'κουόρτερ' (quart), and 'σοῦπα' (soup) reflect both the international nature of the cuisine and the immigrant milieu. Recipes of this era were often written for experienced cooks—note the implicit assumption that the reader knows how to make duchess potatoes and béchamel, and the use of broad quantity measures like 'ἀνάλογον ζουμί' (adequate broth). This brevity leaves ample room for adaptation and interpretation.
Title
Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)
You can also click the book image above to peruse the original tome
Writer
Michael Gkines
Era
1917
Publisher
Ekdotika Katastemata
Background
A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.
Kindly made available by
Internet Archive
This recipe finds its roots in early 20th-century America, published by Michael Gkines in his 1917 Greek-language cookbook for immigrant families in New York. The cookbook was designed to bridge culinary traditions, introducing both European and American dishes to Greek-speaking cooks wishing to adapt to their new home while retaining a taste of heritage. Potage Parmentier itself is a French classic named after Antoine-Augustin Parmentier, the man who promoted the potato in France. Here it is interpreted in a Greek-American context and written for bulk, reflecting family gatherings or community meals common in diaspora life.
At the time, cooks would have used a large soup pot, a sturdy wooden spoon or whisk, and some kind of food mill or potato masher for creating the puree. Kitchen stoves would have been coal or early gas. Graters would have been metal, hand-held tools for nutmeg. Milk and flour would have been whisked together by hand, likely with a wire whisk or fork.
Prep Time
15 mins
Cook Time
30 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 pounds potatoes
- 5 to 6 1/3 cups stock or broth (chicken or vegetable)
- 1 cup milk
- 2 tablespoons (about 3/4 ounce) all-purpose flour
- A pinch of nutmeg, freshly grated
- Salt, to taste
- Optional: Duchess potatoes, for serving
Instructions
- To make Potage Parmentier for twenty servings, begin by boiling approximately 2 pounds of potatoes (about 900 grams), then mashing them into a puree.
- Add an appropriate amount of stock or broth (approximately 5 to 6 1/3 cups) and simmer briefly.
- Prepare a béchamel sauce by combining 1 cup of milk (250 milliliters) with 2 tablespoons (about 3/4 ounce) of flour, whisking together over medium heat until thickened.
- Incorporate this sauce into the potato soup and stir well.
- Grate in a little nutmeg for added aroma.
- Serve immediately, ideally with duchess potatoes, prepared as per the classic recipe, on the side.
Estimated Calories
90 per serving
Cooking Estimates
This recipe takes about 15 minutes to prepare and 30 minutes to cook. Each serving has around 90 calories. The recipe makes 20 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes