Wednesday, March 27, 2013

Potage Parmentier - Leek and Potato Soup


Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.

After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this.

And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.

Can it get any better than that?

Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan!

Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which happened to sweeten up nicely with my dinner.

Potage Parmentier - Leek and Potato Soup
Printable Version

1 lb potato, peeled and dinced
1 lb leek, thinly sliced
4 cups water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives

In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.

That's all she wrote.

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