POTATO AND LEEK SOUP (POTAGE PARMENTIER)
Warm up those winter nights with a delicious bowl of potato and leek soup, or Potage Parmentier as it's known in France. This classic french soup is so quick and easy to put together.
Provided by Cassie Heilbron
Categories Soups
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in large pot over medium-high heat. Add onion and garlic and cook, stirring, for a few minutes until onion becomes translucent. Add leek and potatoes and cook, stirring, for a few minutes until leek softens.
- Season the vegetables with salt, pepper and thyme, then add 2 cups of stock, or enough to cover the vegetables, and the bay leaf. Bring to boil, then reduce heat to medium and leave to simmer, covered, for 20 minutes or until potatoes soften.
- Remove the bay leaf, then puree the soup with a hand held immersion blender until smooth. Add in more stock slowly whilst blending to get the soup to your desired consistency.
- Add the cream and bring to a simmer. Taste the soup and adjust salt & pepper if required. Serve topped with extra heavy cream and/ or shredded cheddar cheese.
Nutrition Facts : Calories 440 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize bowl, Sodium 570 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
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
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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