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Thursday, May 30, 2013

Potage Parmentier (Leek and potato soup, French)

Leeks and potatoes make for a creamy, creamy and green tasting soup. One of Julia Child's classic French recipes. Perfect for spring and for enjoying along with croutons or crispy bread. :)
Recipe source: Saveur.

Last year: Pork bites in sweet and sour sauce (Thai-style).
Two years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.

Ingredients (serves 4-6):
  • 2 potatoes
  • 2 leeks
  • 2-3 tablespoons cream (100 ml)
  • 1,5 liters cups water or vegetable stock
  • salt to taste
  • croutons for serving (optional)

Wash and slice the leeks:

Peel and chop the potatoes into cubes. Put the leeks and potatoes in a large pot with the water and salt:

Partially cover the pot and simmer until the veggies are tender (about 40 minutes). Use a hand blender to mash everything in the pot into an even paste, then add the cream:

Give it one more blend, then transfer to soup bowls and add croutons to serve (optional). It's ready, dig in! :)

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