October 17, 2012 § Leave a comment

I found this recipe for Potato Soup. I made it, adding four 14.5 ounce cans of chicken stock.
It turned out very tasty but a bit on the thin side. When I make it again, I will use only three cans of the chicken stock.
I also had to make my own crème fraiche which I did by adding about 2 tablespoons of buttermilk to one cup of heavy cream and leaving it sit out for about 24 hours. Not quite as thick but worked just as well.

Adapted from Mastering the Art of French Cooking

2 tablespoons neutral oil, such as canola or grapeseed oil
4-5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned, and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1-2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
Ladle into bowls and garnish with a dollop of crème fraiche, and a healthy sprinkling of minced parsley.
Serves 6.


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You are currently reading POTAGE PARMENTIER (POTATO LEEK SOUP) at Calvin Deiterich.


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