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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Thursday, November 12, 2009

Julia Child’s Potage Parmentier – Leek and Potato Soup

I ran across an old recipe for Julia Child’s delicious Potage Parmentier – leek and potato soup, and decided to try it out.

My previous experience with Julia’s recipes has been that they are very complicated with a lot of work involved. This one was surprisingly simple. It’s a perfect way to warm up these chilly autumn evenings.


1 pound russet potatoes, peeled and diced
1 pound leeks, carefully cleaned and diced
8 cups water
salt and pepper
4 tablespoons unsalted butter
6 tablespoons heavy cream
6 tablespoons each, parsley and chives

Simmer potatoes and leeks in salted water for approximately 45 minutes, until soft
Purée the vegetables with an immersion blender or in an electric blender. Note: when using a blender, fill container only half way and put a tea town over lid while blending to avoid burns.

Return soup to pan and over low heat, add butter in bits, add cream and then correct seasoning.

Pour into bowls and sprinkle top with parsley and chives.


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