Potage Parmentier – Leek or Onion and Potato Soup

I prepared this ahead of time and added butter and minced herbs just before serving.

The aroma! The simplicity!

You can use a pressure cooker (15lbs for 5 minutes, release, simmer uncovered for 15 minutes), but I made mine on the stove using a 4-quart sauce pan.

A 3- to 4-quart saucepan or pressure cooker
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
2 quarts of water
1 Tb salt   

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

Mash the vegetables in the soup with a fork, or pass the soup through a food mill.  Correct seasoning.
(*) At this point you may set aside uncovered until just before serving, the reheat to the simmer.

4 to 6 TB whipping cream or 2 to 3 Tb softened butter
2 to 3 Tb minced parsley or chives   
(I added a dash of cayenne)
Off heat and just before serving, stir in the cream or butter by spoonfuls.  Pour into a tureen or soup cups and decorate with the herbs
[Julia Childs]

If you’ve tried this, would love to hear your thoughts or personal variations!

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Filed under Mastering the Art of French Cooking, Recipes, Soups

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