The pot is leeking!

"Potage Parmentier" - Leek and Potato Soup

This Potage Parmentier was actually the first course of a complete dinner that I prepared, but I've decided to write about each piece pretty much separately. The photo of the complete dinner is, however, proof that I actually prepared a complete meal and had everything ready on time! The first course for this meal was actually the appetizer I'd prepared, and chilled the day before (with Julia's permission, of course) -- Poivrons a la Grecque -- and which I wrote about earlier.

My Potage Parmentier was originally planned to be Vichyssoise, a chilled soup. Elizabeth enjoys chilled soups so I thought I'd make it as a treat. **sigh** I fell victim to the format Julia uses in "Mastering the Art of French Cooking." Most sections of the cookbook start with a basic "master recipe" which is then referred to when making similar dishes. It turns out that Potage Parmentier (Leek and Potato Soup) is essentially the same thing as Vichyssoise except that Potage Parmentier uses water instead of broth and Potage Parmentier is served hot. Hmmmm, interesting. Oh, and Vichyssoise mushes everything up in a blender as the very last step to give it a uniform consistency.

That's actually how long it took me to realize I'd gotten side tracked on the master recipe. As I came to the final step and was getting out the blend, I double checked and reread the recipe -- it said I was to mash up the potatoes and leeks with a fork or ricer. What?!?! Fork or ricer? What happened to the blender?? I reread the recipe again, and again, and yet again. I was really looking forward to using a power tool in the kitchen to make some noise and finish off this beautiful soup. But alas, it was not to be. I'd already used water and foregone the broth. The Vichyssoise will have to wait for another day. Soon Elizabeth, soon.

In any case, the Potage Parmentier was fun to prepare since I got to practice my knife skills. Peeling and dicing a bunch of potatoes was the first step. Then I got to slice a bunch of leeks into really thin slices. Leeks - they're pretty cool. I'm sure I've eaten them before but I don't think I've ever actually prepared anything with them. Leeks are the Hulk of the green onion world. I suppose the hierarchy would be chive-->green onion-->leek? These things looked like they came out of the Amazon jungle! They were huge! And they're are nice and solid and slice up really easily.

I wasn't sure what I'd gotten into when I put everything into the pot of water. The potatoes all sank to the bottom and the leek slices floated to the top like a three inch layer of grass clippings. I was happily surprised that the leeks softened and cooked down, the potatoes got nice and soft, and the water turned into a reallllllly tasty broth. When the cooking was done I was pretty dejected that I couldn't use the blender so I compromised -- I pulled the potato masher out of the drawer! It wasn't a power tool but at least it was a gadget.

In order to make a Potage, you see, you need to use a hand tool to mash up the stuff. Elizabeth did a little background research for me and found that a Potage is a thick or chunky type of soup while "Soupes" are a thinner or smoother texture soup. All I know is that this stuff tasted pretty good and is definitely on my "I'd make that again someday list."

Final note: To serve, Julia said I was to garnish with some chives (the runts of that green onion family) but I didn't have any. If you have a discerning eye you'll notice in the photo that I garnished the dishes with sliced green onions. Shhhhhhhh....don't tell Julia. Besides, I don't think Elizabeth or Kathryn noticed the difference. Bwwwwooooooooohaaaahaahaaaaa. (that's supposed to be an evil laugh)

Bon Appetit!