Thursday, June 24, 2010
Potage Parmentier (sounds much more impressive, doesn't it)
Peel and dice enough potatoes - preferably Agria - to get 450g.
Remove the tough outer skin of fresh, not too gigantic leeks. Slice the tender pale lower parts into thin rounds. Remove the remaining tough darker green leaves near the top, and slice the inner tender light green parts thinly. You want the same weight of leeks as of potatoes, 450g.
Put the veges into a large saucepan and add 1.5 litres of water and 1 dessertspoon of salt. Simmer, partially covered, for 40 minutes or more, until the veges are tender.
Correct seasoning and leave aside, uncovered, until just before serving. Reheat to simmering point.
Either stir in, a spoonful at a time, 4-6 tablespoons of cream or softened butter, or swirl a little cream around the top of each bowl as you serve it. Scatter 2-3 tablespoons finely chopped parsley or chives over the soup in a tureen, or put a little onto each bowlful. Or you could just eat it as it is. Leeks, potatoes, salt and water.