Potage Parmentier
There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly-made and better the next day. Hot or cold, it makes a lovely start to dinner; served with some left-over meat, a great lunch. It's a great mid-afternoon pick-me-up, either straight out of the fridge or zapped in the microwave. As delicious as is basic leek-and-potato soup, you can also include other vegetables or herbs, such as broccoli stems, asparagus stalks, a large handful of parsley or cress, etc—the variations are endless. This is one of
Source and licence
"Potage Parmentier" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Potage_Parmentier, revision 4518488), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Potage_Parmentier&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518488
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3–4 cups (~1 lb / 450 g) sliced leeks or onions
- 3–4 cups (700–900 g / 2 lb) floury potatoes (e.g. Idaho, Maris Piper), peeled and thickly sliced
- 2 quarts (2 L) water
- 2 tbsp table salt or 1 tbsp sea/rock salt
- White pepper, freshly ground, to taste
- 4–6 tbsp heavy (double) cream
- 1–2 cups (up to 450 g / 1 lb) vegetables (optional), thinly sliced
- 1–2 handfuls flat-leaf parsley or watercress (optional), rough chopped
Method
- If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit.
- Place the vegetables, water and salt in a pot and bring to a boil. Lower the heat and gently simmer (partially covered) for 45–50 minutes. The soup is done when you can easily mash the vegetables against the side of the pot.
- Puree the soup using a food mill fitted with the fine disc. Optionally, pulse it in a blender just until smooth and pass through a fine sieve.
- Chill the soup if it is to be served cold, or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools.
- Add 1½–2 tsp cream (or whole milk) per portion just before serving. You’ll need more cream if you’re serving the soup hot or if it’s a bit watery; the idea is to create a smooth, silky puree, but you don’t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper.