Leek and potato soup

Leek and potato soup

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

In the hands of the practical French, leek and potato soup takes on another guise. By puréeing it, the soup becomes potage parmentier; by chilling it, and with the addition of cream, it can be turned into a beautiful summer soup called vichyssoise.

I have always been intrigued by the story of Louis Diat, one of the great French chefs, who travelled to London and New York to cook his wonderful food for the rich and famous. He loved the leek and potato soup made from his grandmother’s recipe and served it at his restaurant (the famous Ritz-Carlton). During a heatwave in New York he knew the soup would not be enjoyed, so he chilled it and finished it with a swirl of cream. Voilà! Vichyssoise was born.

Ingredients

Quantity Ingredient
60g butter
2 onions, finely sliced
3 leeks, trimmed, washed, then cut into thick slices
2 medium potatoes, peeled and diced
6 cups * chicken stock [rid:7474]
3/4 cup white wine
salt and freshly ground black pepper
a little chopped flat-leaf parsley

Method

  1. Melt the butter in a medium-sized saucepan, then add the onions, leeks and potatoes. Cook the vegetables very gently with the lid on until they are soft and pale golden. Add the stock and wine and simmer for 8–10 minutes. Season with salt and pepper and serve garnished with parsley.

Potage parmentier

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare one quantity of leek and potato soup. Purée in an electric blender or food processor fitted with a double-sided steel blade, a few cupfuls at a time, or pass through a sieve. Reheat and lighten the soup with 4 tablespoons of cream or 30 g of butter. Serve hot, sprinkled with parsley or croutons.

Vichyssoise

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Make potage parmentier, omitting the butter or cream added at the end of the cooking time. Allow the soup to cool after it is puréed, then stir in 1 cup of cream. Chill and check for seasoning, adding more salt and pepper if necessary. To serve, top with a spoonful of whipped or thick cream or swirl in a little light cream, and sprinkle with snipped chives or parsley. Vichyssoise can also be served hot.
Tags:
Margaret
Fulton
Favourites
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