Cream Of Potato And Leek Soup (Potage Parmentier) recipe
ingredients
1 lb (500 g) peeled floury potatoes
1 lb (500 g) leeks (net trimmed weight)
4 tbsp double cream
3 tbsp finely chopped parsley
scant 1 oz (20 g) unsalted butter
salt and white peppercorns
1 lb (500 g) leeks (net trimmed weight)
4 tbsp double cream
3 tbsp finely chopped parsley
scant 1 oz (20 g) unsalted butter
salt and white peppercorns
method
1. Cut the potatoes into small pieces and slice the well-washed leeks into thin rings (use both green and white parts but remove and discard the outer layer and the tougher, darker green leaves).
2. Place these vegetables in a large saucepan with scant 2 1/2 pints (1.4 litres) water, 1 - 1 1/2 tsp salt, bring slowly to the boil and simmer, partially covered to allow the steam to escape, for 50 minutes.
3. Use a hand-held electric beater to beat until smooth and creamy or put through a blender or vegetable mill.
4. The soup can be prepared in advance to this point and reheated just before serving.
5. Stir the cream into the very hot soup off the heat; stir in the butter, adding a small piece at a time, followed by the parsley. Taste and add a little more salt if needed, and some freshly ground white pepper.
2. Place these vegetables in a large saucepan with scant 2 1/2 pints (1.4 litres) water, 1 - 1 1/2 tsp salt, bring slowly to the boil and simmer, partially covered to allow the steam to escape, for 50 minutes.
3. Use a hand-held electric beater to beat until smooth and creamy or put through a blender or vegetable mill.
4. The soup can be prepared in advance to this point and reheated just before serving.
5. Stir the cream into the very hot soup off the heat; stir in the butter, adding a small piece at a time, followed by the parsley. Taste and add a little more salt if needed, and some freshly ground white pepper.
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