August 18, 2012

Potage Parmentier (Potato Leek Soup)

A recipe I spent some time teaching my daughter today was Julia Child's Potage Parmentier.  It is not a hard recipe but it takes a little time because you peel potatoes, cook them until they are soft and then puree everything before finishing.  It is about a 2 hour process but you wait a lot in the between time so you could read a chapter or two in a favorite book while you wait.  LOL  Here are the results...


First... the recipe... you can find it here.

 The first steps of the process are to peel and quarter potatoes.  It is preferable to make this with the standard Russet Potatoes.  This makes for the best texture I think.

Then you want to cut up your leeks and soak them to get rid of any dirt that gathers in the folds of the plant.

Place the potatoes and leeks in a big pot and fill with water to just covering everything.

When cooking potatoes in water on the stove you do not want to boil them.  You want to simmer them over a lower fire until they are soft enough to pierce with a fork to break them up.

Once everything is cooked and softened you will want to run it through a blender to puree or through a food mill or use an immersion blender to make it smooth.

Once the soup is pureed you are ready to season

salt/pepper
chives or parsley of some kind
butter and cream



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