Potage Parmentier

Three reasons to make Julia Child's classic Potage Parmentier...

1) There is a legitimate rainstorm going on, so despite otherwise stroke inducing temperatures, one can feel justified in making such a wintry dish.

2) Your hairdresser left you in a state of despair after hacking off almost, albeit necessary, four inches, and you need something to catch your tears...

3) You are starting your French culinary self-training and following others before you, start with Child's very first recipe in The Art of French Cooking.

A word for the wise... even though you may be having a bad day, don't give the poor girl at the check out a dirty look when she asks you, "are these leeks, or kale?"

For the recipe

Julia Child's Potage Parmentier (Leek and Potato Soup)

1 lb. peeled potatoes, sliced or diced

1 lb. leeks, white and light green parts, cleaned and sliced

2 quarts of water (8 cups)

kosher salt to taste

4 Tbls. butter or 4 Tblsp. of whipping cream

After slicing the leeks, soak them in a large bowl of water for a few minutes to remove the dirt and grit.  Once you have thoroughly cleaned the leeks, place them in a large pot with the potatoes, water and salt.  Bring to a boil and simmer for 45 - 50 minutes, or until the vegetables are tender.

Julia says to then mash the vegetables in the soup with a fork or run through a food mill... not to use a food processor/blender because it is terribly un-French and will give the consistency of baby food.  Well.  I'm not in France and I happen to like baby food.  So off to the blender my soup went... I was happy with my results.  

After choosing your blending of choice, return soup back to pot with heat off and add butter or cream.  I did half of both.  Make sure you test your seasoning.  I found myself adding a lot more salt at the end. 

Bon Appétit!