Potage Parmentier ( Leek, Shallot, Tarragon & Cream )

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Margaux
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Potage Parmentier ( Leek, Shallot, Tarragon & Cream )

Potage Parmentier is a common creamed soup in western Switzerland and throughout France. There are as many variations as there are the people preparing the creamed soup. Here is my maternal family´s recipe ...

POTAGE PARMENTIER  ( 4 servings )

1/4 stick French style butter at room temperature

2 large leeks ( pale green and white parts only ), very finely sliced ( about 2 3/4 - 3 cups )  

1 large Russet potato, peeled and sliced thinly

15 ounces of either homemade vegetable stock or chicken stock

1/2 tsp. dry tarragon herb

3/4 cup cremè fraîche or cream

freshly ground white peppercorns

salt to taste

1 cup of fresh or thawed green sweet peas

2 tblsps. fresh chive herb or green scallions

4 one half inch slices of French Baguette type bread sliced into 1/2 inch cubes ( 2 cups )

THE HOW TO´s

1) in a large sauce pan, sauté 1 tblsp. butter over medium heat

2) sauté the leek, and cook until tender, stirring consistently for 4 to 5 minutes

3) add the potato slices and broth / stock and bring to boil

4) reduce the heat, cover and simmer 10 minutes

5) Now add the sweet peas and the tarragon herb and simmer until the potatoes and the peas are tender, 4 to 5 minutes

6) Now in a blender, in batches: pureè the soup and season

7) return the pureèd soup back into the pot and add the cream chosen to employ and season again with freshly ground white peppercorns and salt

8) melt the remaining 1 tblsp of butter in a heavy sauté pan over medium heat

9) add the bread cubes and sauté for 3 to 3 1/2 minutes until golden

10) sprinkle the chopped chives or green scallion and sauté for a minute

11) place the creamed soup in bowls and top with drained croutóns and serve

12) sprinkle a few fresh tarragon leaves minced on top of soup for garnish

Serve with a lovely white sparkling wine of choice and hot warm baguette

Enjoy on a cold laboral dinner evening or for lunch.