Potage Parmentier, better known as Leek and Potato soup, was one of my late father-in-law Jim’s favorite soups and one he prepared almost every week. Jim passed away late this October peacefully in his sleep of natural causes. He missed celebrating his 99th birthday by about five weeks. He was quite the gourmet cook and during his career ate in some of the finest restaurants in Manhattan. Jim still lived at home and cooked most of his own meals. He kept his mind sharp doing the New York Times crossword puzzle and reading. He was trim and slim, stopped smoking when the Surgeon General told the world to stop a zillion years ago, and was the picture of good health.
|Four generations - 1995|
Potage Parmentier – French Leek and Potato Soup
Adapted from Bistro Cooking by Patricia Wells
1 pound starchy potatoes, such as Idaho, peeled and cut into a large chunks
2 leeks, trimmed, well rinsed, and julienned
1 quart of water
Kosher salt and freshly ground white pepper
¾ cup heavy cream or crème fraiche
For a garnish: 3 tablespoons finely chopped fresh herbs, such as tarragon (my personal favorite), chives, or flat-leaf parsley
Combine the potatoes, leeks, and water in a large saucepan. Bring to a boil over high heat and add some salt and pepper. Reduce the heat and simmer gently until the potatoes and leeks are very soft, about 25 to 35 minutes, depending on the size of the potatoes.
Carefully puree the soup in a blender or a food processor (or pass through a food mill). Return to the saucepan. Add the cream and cook over low heat just until heated through. Adjust the salt and pepper and serve garnished with the fresh herb of your choice. Can be kept covered in the refrigerator for several days. Reheat gently. Serves 4 to 6.
This recipe will be linked to Foodie Friday at Designs by Gollum and Miz Helen’s Full Plate Thursday.