POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

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Potage Parmentier (Potato & Leek Soup) - Julia Child image

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

Provided by coconutty

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

  • Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
  • Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
  • Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
  • Good hot, cold or room temperature.
  • Variations:.
  • The following may be simmered with the potatoes and leeks at the start:.
  • Sliced or diced carrots or turnips.
  • Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
  • Half-cooked dried beans, peas, or lentils, including their cooking liquid.
  • The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
  • Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
  • Shredded lettuce, spinach, sorrel, or cabbage.
  • Diced, cooked leftovers of any of the preceding vegetables.
  • Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7

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