Potage Parmentier (Leek & Potato Soup)
But what I really love the sound of is Potage Parmentier. Growing up we called it vichyssoise, and it was well-known as my Dad’s favourite. He didn’t even have to specify vichyssoise on his birthday – we just knew to make it. Of course vichyssoise to anyone outside our household referred to chilled leek and potato soup, but we always served it hot. So really his favourite soup was Potage Parmentier.
I can’t recall if this made it into the movie or stayed in the book, but for some reason the name stuck. The humbleness of it, and the fact that a potato, some leeks and water can be transformed, in name at least, into something fussily French. Julia Child wasn’t just a master at French cooking, she was a pioneer woman when it came to product branding.
Earlier this year I unwittingly married P.P. with turnip soup simply by adding a turnip along with the potato. You could do this… or not.
Potage Parmentier
2 largish Yukon gold potatoes, quartered (I leave the skins on)
1 turnip, peeled and chopped (optional)
2 largish leeks, thinly sliced (white and pale green parts only)
1-2 L water or chicken or veg stock (Julia uses water, I generally use stock)
4-6 Tbsp. cream (heavy or half & half)
salt & pepper to taste
finely chopped parsley or chivesIn a large pot, simmer the potatoes, turnip (if using), leeks and water or stock for about half an hour, until very soft. Puree in the pot with a hand held immersion blender, or roughly mash with a potato masher. Add the cream and season with salt and pepper and heat through. Serve immediately, sprinkled with herbs.
December 05 2009 | soup | 13 Comments »
