ReceptnaptárPotage Parmentier (cream of leek and potato soup)
Potage Parmentier is the ancient potato soup classic of French cooking, named after the agronomist Antoine-Augustin Parmentier, who popularised the potato in France. Leeks, potatoes, a little butter and cream: that is all it takes. Served cold, it is known as vichyssoise.
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Ingredients
Method
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- Wash the leeks and slice thinly. Soften them in the butter over medium heat, covered, for 8 minutes (they must not brown).
- Add the diced potatoes and the stock, season with salt, and cook for 25 minutes until everything is soft.
- Blend until smooth with a stick blender. If too thick, thin with a little stock.
- Add the cream, nutmeg and white pepper. Reheat (do not boil).
- Serve with fresh parsley and toasted bread cubes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't brown the leeks.
- A stick blender makes it silky.
- Its cold version is vichyssoise.
- Toasted bread cubes add crunch.
Frequently asked questions
Vegan?
Use plant-based cream and oil.
Can it be frozen?
Yes, without the cream.
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