After watching the famous movie “Julie & Julia”, I wanted to cook a dish following Julia Child recipe. Potage Parmentier looked like a safe choice.
I was right, this soup cooks in less than an hour and is very easy to make. You may get creative by adding other vegetables according to your taste. As Julia child states in her book “Mastering the art of French cooking” – “Leek and potato soup smells good, tastes good and is simplicity itself to make. It is also versatile as a soup base. To change the formula a bit add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish.”
This is not exactly Julia’s recipe, but it’s the version of it that I like best.
Well, nothing else to add, classic dishes are always in fashion.
Leek and potato soup - potage parmentier
Yield 6-8 serving bowls
- 500 g potatoes ( peeled and chopped)
- 500 g leeks cleaned and thinly sliced including the tender green
- 6 cups water ( you may also use vegetable broth)
- 100 ml cream
- 1/3 cup parsley
- 2 tbs olive oil
- 1-2 tbs freshly squeezed lemon juice
- Heat the oil in a large stockpot over medium heat. Add the leek and potato and cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes.
- Add water and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- At this point remove the pot from heat and blend until smooth, using an immersion blender.
- Add the cream and lemon juice and season to taste with salt and pepper.
- Pour into serving bowls, and add fresh chopped parsley.
Note: 1 cup – a standard cup of 240 ml