Best 3 Potage Parmentier By Julia Child Recipes
In the realm of culinary delights, few dishes have garnered as much acclaim and recognition as potage parmentier, a delectable French soup crafted with velvety smooth puréed potatoes and the essence of aromatic leeks. This exquisite creation owes its existence to the legendary Julia Child, whose culinary prowess and unwavering passion for French cuisine have left an indelible mark on the culinary landscape. In this culinary expedition, we embark on a journey to uncover the secrets behind crafting the perfect potage parmentier, using Julia Child's iconic recipe as our guiding star. From selecting the finest ingredients to mastering the delicate art of balancing flavors, we delve into the intricacies of this timeless classic, unlocking the secrets to creating a soup that will tantalize taste buds and warm hearts.
Here are our top 3 tried and tested recipes!
POTATO LEEK SOUP (JULIA CHILD'S) POTAGE PARMENTIER RECIPE - (4.4/5)
Provided by Grammie926
Number Of Ingredients 9
Steps:
- Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice. Ladle into bowls and garnish with a dollop of crème fraiche, and a healthy sprinkling of minced parsley.
POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD
Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
- Good hot, cold or room temperature.
- Variations:.
- The following may be simmered with the potatoes and leeks at the start:.
- Sliced or diced carrots or turnips.
- Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
- Half-cooked dried beans, peas, or lentils, including their cooking liquid.
- The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
- Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
- Shredded lettuce, spinach, sorrel, or cabbage.
- Diced, cooked leftovers of any of the preceding vegetables.
- Tomatoes, peeled, seeded, juiced and diced.
Nutrition Facts : Calories 180.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1785.2, Carbohydrate 29.8, Fiber 3.8, Sugar 3.5, Protein 3.7
POTAGE PARMENTIER BY JULIA CHILD
Steps:
- Simmer potatoes, and leeksin salted water,for 40 to 50 min. until soft. Puree vegetables with immersion blender, Add butter bits, then salt & pepper to taste. Stir in cream. Pour into soup bowls & sprinkle on chives,parsley & radishes. Cal 138, Protein 3G, Carb 19 G, Fiber 2 G, Fat 7 G, Cholest 22 MG, Soduim 900 MG
Tips:
- Use high-quality ingredients: Fresh, seasonal vegetables, flavorful broth, and creamy potatoes are essential for making a delicious potage Parmentier.
- Don't overcrowd the pot: When cooking the vegetables, make sure there is enough space for them to cook evenly. If the pot is too crowded, the vegetables will steam instead of sautéing, and they won't develop as much flavor.
- Cook the vegetables until they are tender: The vegetables should be cooked until they are tender, but not mushy. This will give the soup a good texture and flavor.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Homemade broth is always best, but if you're using store-bought broth, choose one that is low in sodium and has a rich flavor.
- Don't puree the soup too much: You want the soup to have a slightly chunky texture, so don't puree it too much. A few small pieces of vegetables here and there will add flavor and texture to the soup.
- Season the soup to taste: Once the soup is pureed, taste it and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
Conclusion:
Potage Parmentier is a classic French soup that is both delicious and versatile. It can be served as a first course or a main course, and it is perfect for a cold winter day. The soup is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give potage Parmentier a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love