I have always loved Julia Child. As a kid, I watched her cooking shows on PBS - her funny & witty shows charmed me. Since I was little, I have wanted to work with food, create recipes, write cookbooks, own a restaurant and I even dreamed of hosting my own show. Julia Child was the epitome of my goals. So, when we decided to have a French month - Julia was my main resource of recipes and inspiration.
This soup is a classic comfort food. Easy and effortless in preparation, but full of flavor and possibility. I am sharing the basic recipe, as well as a few variations.
A note concerning this book - it is a treasure! Written as a textbook in Julia's voice - she breaks down a multitude of classic recipes, includes perfectly helpful photos; you can almost hear her voice as you read the recipes. For me, it was as if I was reading transcripts from her show. But more about the book in a later post.....
Potage Parmentier - or Potato Leek Soup
3 large leeks
4-5 medium potatoes
Approx. 6 cups stock (chicken or veggie) or water
Salt, to taste
1/2 cup heavy cream (optional)
1/2 cup creme fraiche or sour cream (optional)
1. Cut root tip off leeks, then slice in 1/2 length wise. Remove the outer layers & throw away - then separate all the layers, Rinse VERY well. Leeks tend to get bits of dirt and sand in all the layers, and no one wants a gritty soup! Thinly slice the leek as your would a small scallion. Toss into a large stockpot.
2. Peel and chop your potatoes into medium-small cubes. Toss them in to the pot too.
3. Pour in your stock or water, making sure leeks and potatoes are completely submerged. You may need to add a bit more liquid. I used water and the taste was still lovely. Sprinkle with a pinch of salt. Simmer on medium-low heat until potatoes are soft.
4. Taste and salt more if necessary. I added a bit of pepper. And enjoyed with saltine crackers!
1. Let soup cool slightly, then add a couple cups at a time to your blender. Blend until creamy - serve.
2. Let soup cool slightly, and blend with the 1/2 cup heavy cream for a richer soup. This was a favorite version - I added a bit more pepper to balance out the decadent flavor of the cream. Quite nice! A dollop of sour cream makes a great garnish.
3. Blend all your soup with the cream and place in the fridge. Served cold, you have a classic Vichyssoise Soup.
4. Sprinkle with a bit of fresh lemon juice. Garnish with chopped chives or parsley, even a bit of fresh dill. Use a pinch of white pepper for a different complex flavor.
-Casserole Gal Kristen
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!