Receta Potage Parmentier for #SoupSaturdaySwappers
It's time for Soup Saturday Swappers and this time round Sally is the inspiration and the hostess for this month. She wanted us to do a French or French inspired soup.
My final soup inspiration was by Julia Child and you can't get too much more french than that. OK, so she was an American, but she learned how to cook French Cuisine and shared her knowledge and her expertise. I make a version of French Onion soup all the time, but I've already posted about that. All righty then, I was all set with making a Soupe au Pistou for Soup Saturday Swappers but then decided against it cause I'm just not that fond of basil. sigh Then I decided on a Shrimp Bisque but talked myself out of it. (I did a lot of deciding against soups this month)
However, I had boiled up a pot of red potatoes and I also had a ham bone which had been cooked up with some leeks and carrots for a pea soup I was making, and then I decided on a Potage Parmentier.
Which is just a fancy way of saying Potato Soup.
It looked a little bland and tasted bland as well. So I went into the fridge and found some goodies to add. Beet tops and some arugala that I chiffonaded, (A friend let me loose in her garden with a pair of scissors the other day. I still have some Bok Choy, Kale and Chard left to devour). and then wilted them for just a couple of minutes in the heat from the soup, and after I took the picture drizzled some cream on top. This is loosely based on a Julia Child recipe I got from here .
I did change it up a little. Cause I could. Yield: 4 servingsAuthor: Sid's Sea Palm cooking adapted from Julia Child's recipePrint Recipe
Potage Parmentier or Potato and Leek Soup
prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a rich,filling soup that hits the spot for a lunch or dinner.
Ingredients:
4 - 4 1/2 cups Ham Stock
4-6 small potatoes, cooked til soft. Russet are best for this.
2 leeks, whites and the pale green, sliced 2 garlic cloves, minced 1/2 cup heavy cream divided in half
Fresh ground pepper Opt. 1/2 tsp. salt
1 tablespoon ghee or butter
Chopped chives for garnish if desired
1/2 cup chiffonaded beet leaves and arugala
Instructions:
Cook the potatoes and garlic in the ham stock until soft. Saute the leeks in the butter until softened, but do not let them brown. Add them to the potatoes and ham stock and continue to cook until softened. When it's all cooked, taste for seasoning and add pepper and salt to your taste. Using an immersion blender, blend it til smooth. Add the beet and arugala leaves and let sit for a couple of minutes. Turn off the heat, and add half the cream. If too thick for your taste, add a little more cream or milk. To serve, ladle into bowls and top with the chopped chives, beet leaf stems and a drizzle of cream. Serve with crusty rolls.
I tasted this and added some finely chiffonaded Beet leaves and Arugala that I'd gotten from a friend as I thought it needed 'something' more and tasted it again, and finished my bowlful and life was good. Created using The Recipes Generator Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be
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