Tuesday, November 5, 2013

Potato Leek Soup - Potage Parmentier

Leeks are great this time of year and are hardy even with the deep cold. We will leave them in the field until freeze up so we can get maximum storage. 

Lets talk about what we can do with these beauties. Potato leek soup comes to mind.  Here is a classic recipe.


1 pound of potatoes (I like Carola or Yukon Gold)
3 large leeks, cleaned and thinly sliced
6 cups vegetable stock (or light chicken stock)
2 tablespoons fresh squeezed lemon juice
1/2 cup heavy cream
1/2 cup creme faiche
1/3 cup minced chives


In a stock pot, saute leek and potato until softened and browned slightly, about 10 minutes
Add vegetable stock and bring to a boil. Reduce heat and simmer for 30-40 minutes
Blend until smooth using an immersion blender
Add the cream and season to taste with salt and add lemon juice
Ladle into a bowl and garnish with a spoon of creme fraiche and minced chives

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