“I just like eggheads, damnit!” Julia Child (My Life in
France, pg 197)
Potage Parmentier adapted from “Mastering the Art of French Cooking”
by Julia Child
Here’s what
you need:
2 T neutral
oil, such as canola or grapeseed
5 medium
russet potatoes
3 leeks
4 C
vegetable stock
2 C water
Salt and
pepper to taste
2 T sour
cream
Here’s what
you do:
Cut the
leeks in half and discard the dark green half. Slice the white/light green part
in half lengthwise and then thinly slice them, creating little half-moons. The
leeks need to be washed and rinsed in clean water until they are very clean.
Peel and
chop the potatoes in 1 inch cubes.
Saute the
leeks in a bit of light oil until they are tender but not brown. Add the
potatoes and continue to cook until the potatoes are beginning to soften, but
not brown. Add the stock and water and cook for about 30 minutes. One of my
favorite secrets to making excellent soup is to let it rest for a while before
rushing to the finish – so I advise to let the soup sit, heat off, for another
30 minutes.
Use an
immersion blender or a regular blender and process until very smooth. Season to
taste with salt and pepper. Add the sour
cream and re-heat gently.
I wash the discarded green ends well and use them when making stock. I try to use up everything. Your soup looks great.
ReplyDeleteSure is soup weather in these parts Tracy! Yours looks lovely:) Thanks for sharing...
ReplyDelete