Potage Parmentier | French Leek and Potato Soup
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40 min
Quick
Sezamo
Potage Parmentier este supa franțuzească emblematică de toamnă, fină și reconfortantă, pregătită din praz dulce înăbușit în unt, cartofi catifelați și smântână lichidă, decorată cu pătrunjel proaspăt tocat. Servită alături de felii rumenite de baghetă crocantă, este esența gustului autentic de bistrou parizian.
Ingredients
Preparation method
Wash the leeks thoroughly to remove any trace of dirt, then finely slice the white and light green parts into rounds. Peel the white potatoes and cut them into medium cubes for even cooking.
In a large, heavy-bottomed pot, melt the butter over low to medium heat. Add the sliced leeks and sweat them gently for 8-10 minutes, stirring occasionally, until soft and translucent, being careful not to brown them.
Add the diced potatoes to the pot and pour in the warm vegetable stock. Season with sea salt and ground black pepper. Bring to a boil, then reduce the heat, cover with a lid, and simmer gently for 20-25 minutes until the potatoes are very tender.
Chef's tip
For an ultra-creamy texture following classic French culinary technique, you can pass the soup through a fine-mesh sieve after blending.
If you would like an extra touch of rustic elegance, reserve 2 tablespoons of the sautéed leek rounds before blending and garnish on top before serving, along with a drizzle of melted butter.
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