---------- Recipe via Meal-Master (tm) v8.06
Title: Potage Parmentier
Categories: Soups, Vegetables
Yield: 6 Servings
1 lb Peeled potatoes
4 lb Leeks
2 qt Chicken broth
6 tb Heavy cream
2 tb Parsley or chives (opt)
Slice potatoes. Clean leeks, removing leaves and root material;
keep the tender yellow/green part of the leek. Wash and coarsely chop
them. Leeks are grown with dirt piled around them to keep the stalks
white, and there may be dirt between the leaf layers which will need to be
washed out. 4 lbs of leeks with leaves should, when cleaned, produce about
a pound of chopped leeks ready for cooking.
Combine leeks, potatoes, and broth in pot. Bring to a boil and simmer for
about 50 minutes, or until vegetables are soft. Drain cooked vegetables in
a colander, reserving liquid. Puree vegetables in a food processor, and
re-combine with liquid. Correct the seasoning. Before serving, heat
through, and stir in 6-12 tablespoons of heavy cream. Garnish with chopped
parsley or chives if desired.
Nutritional data (per serving, using the smaller amount of heavy cream):
Calories 210; Protein 9.5 g; Fat 7.8 g; Saturated fat 4 g; Cholesterol 21 g;
Carbohydrates 26 g; Sodium 1060 mg
TAKEN with some changes from the classic Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle and Simone Beck.
1. This is very simple to make and delicious, very warming and filling in the winter. Wonderful with coarse homemade bread and butter, which how I will be eating it for lunch at work for the next week. Mmmmm...
2. I use canned chicken broth, which provides an appropriate amount of salt, and I usually don't 'adjust the seasoning' at all. If you make your own broth, you will need to add salt. I've never added pepper, but I wonder if a little might help.
3. Child et al. say that this soup provides a basis for any number of vegetable soups, which can be created simply by adding the vegetables you want after the pureeing stage (or before, if you are adding things like parsnips, or cooked beans, peas or lentils).
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