2/22/2006

Potage Parmentier or Potato and Leek Soup

Leek and Potato Soup
A French classic! (Known to the Julia Child readers as Potage Parmentier!)

1 lb. Leeks (3 medium leeks)
4 medium potatoes (peeling optional)
1 tablespoon olive oil
1 clove garlic
1 bouillon cube (flavor of your choice)
6 cups water
salt and pepper to taste

Prepare leeks by cutting off stingy tips; removing any dried or brown leaves; slice down middle and run under cold water to remove any dirt. Slice into rounds. Chop potatoes.

In large soup pot with lid, heat olive oil and garlic on medium, add leeks and sauté for 10 minutes, stirring occasionally to prevent sticking; add potatoes, water, bouillon cube and salt. Bring to boil; cover; reduce heat back to medium; simmer 15-20 minutes.

Note: if leeks are a bit tough, sauté an extra 5 minutes and simmer soup another 10.
Some people run this soup through blender. You can run part of soup through blender for extra thickness, leaving in some of the chunks, or purée soup completely (you may need to strain if leeks are old and stringy) or serve as is.

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