Potage Parmentier
| Cuisine of France | Soup
Ingredients
- 3–4 cups (~1 lb / 450 g) sliced leeks or onions
- 3–4 cups (700–900 g / 2 lb) floury potatoes (e.g. Idaho, Maris Piper), peeled and thickly sliced
- 2 quarts (2 L) water
- 2 tbsp table salt or 1 tbsp sea/rock salt
- White pepper, freshly ground, to taste
- 4–6 tbsp heavy (double) cream
- 1–2 cups (up to 450 g / 1 lb) vegetables (optional), thinly sliced
- 1–2 handfuls flat-leaf parsley or watercress (optional), rough chopped
Instructions
- If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit.
- 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.
- 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.
- 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.
- 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.