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Potage Parmentier (Leek & Potato Soup)

Posted by Jeanne on November 2, 2009

Julia Child says that this soup is “simplicity itself to make.”  She’s right – there are five ingredients (six if you count water) and you have to do almost nothing.

Potage Permentier, adapted from Mastering the Art of French Cooking, Vol. 1

A heavy-bottomed 4 quart soup pot

1 lb. peeled and diced Yukon Gold potatoes

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1 lb. thinly sliced leeks

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(Leek note:  cut them as above, and then soak the halves in water for a bit.  Shake them off, and you will see a bunch of dirt fall to the bottom of the water.  Make sure you clean them well – leeks are muddy and dirty, and you don’t want to eat that stuff.  You can water plants with the water once you’re done with this process, if you are so inclined.)

2 quarts (6 cups) water

1 TB salt

2 TB softened butter (or 4 to 6 TB cream – we used butter)

Minced parsley (or chives)

Simmer the vegetables, water, and salt together for 40 to 50 minutes, or until the vegetables are tender.

Mash the vegetables with a fork, or pass the soup through a food mill.  (Julia Child says that “Blenders and processors chop up and serve forth tough woody vegetable bits, while a vegetable mill holds them back to give you a fiber-free brew.”  I used a stick blender for this, because although we do have a food mill I hate it to death.  Also because fiber is good for you, right?)

Correct seasoning.  Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the butter by spoonfuls.  Pour into a tureen or soup cups and decorate with the parsley.

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Filthy stove in background optional.

Why do I not have a soup tureen?  I suddenly feel as though I need a soup tureen.  And a gravy boat – I don’t have one of those either…

Even though it only has 5.5 ingredients, this is amazing.  It’s both rich and light, and perfect for the day after daylight savings when it is dark as I come home from work.

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One Response to “Potage Parmentier (Leek & Potato Soup)”

  1. […] Potage Permentier […]

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