Potage Parmentier
Soup 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 z
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
After cooking the soup, leave it to cool in the refrigerator for 1–2 hours. It will taste better when heated up to serve!
Raw vegetables should be added to the soup at the beginning of the cooking time; if using left-over vegetables or herbs, add them after the soup has been cooking for 30–40 minutes, so they cook just long enough to completely warm through.
If using "regular" table salt instead of kosher salt, reduce the amount of salt to 1–1½ tbsp. A chilled soup usually requires slightly more seasoning than that added to a hot serving; this can be added individually to taste.
A combination of young buttery parsnips and a couple of punnets of mustard-and-cress makes the classic French puree pasternak. A teaspoon of potato, rice, or corn starch should be used to stabilise the puree, which should be milled or sieved.
Using white pepper is preferable for color. Use fresh-ground black pepper otherwise.
A proportion of light chicken or vegetable stock may be used instead of the water.
Snipped chives are the classic garnish for leek-and-potato soup. When including asparagus, you can use steamed asparagus tips as a garnish; with broccoli, use steamed broccoli florets—you get the idea. Of course, if you’re just pouring a mid-afternoon mug for yourself, who cares how it looks?
Adapted from the source recipe's notes.Method
- 01
If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit.
- 02
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.
- 03
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.
- 04
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.
- 05
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.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to BocaDorada; view original image record .
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