Potage Parmentier ~ Potato Leek Soup
1 small onion- diced or 1 pound leeks cut in rings
3-4 cloves of garlic- minced
3 stalks of celery- diced
4 carrots- diced
1 pound of potatoes (red, yukon gold)
olive oil
salt
pepper
2 quarts of water or vegetable stock
Some optional combinations of ingredients you may add to mix it up:
- chorizo, corn (grilled and cut off the cob or canned), black beans, cilantro, bell pepper, jalapeno
- miso paste, soy sauce, sesame oil
- rosemary, parsley, thyme, chervil
- shrimp, canned or fresh clams, mussels, oysters, canned crab (please never use fake ew!)
- chicken stock, milk, or heavy cream in place of water/veg stock
If using leeks, soak them in a bowl of water for a few minutes to rinse them of the dirt. Get yourself a 4 quart heavy bottomed pot and on medium heat, saute carrot, add onion/leek after a few minutes, then celery, and when they are all looking a bit tender add the garlic. Saute til almost golden and aromatic. Season each layer with salt and pepper as you add a new ingredient.
Add dice potatoes and water/stock. Turn heat up to high to bring the ingredients to a boil. Turn heat down to medium-low so that everything is simmering nicely. Using a lid partially covering the pot to help speed up heating processes.
Brew yourself a nice cup of fresh ground coffee or a spot of tea while you wait.
Drink your tea, text your girlfriend/boyfriend/mom, wait 40-50 minutes. Once potatoes are fork tender, you can adjust seasonings and eat it chunky like a chowder, or if you'd like a smoother soup use an immersion blender to blend your soup up, or process through a food mill or potato ricer.
If you're more than just scarfing this out of the pot stove-side, you can plate it like a human and add some garnishments that will make it look like you're sort of a professional. Try some:
- olive oil drizzle
- chopped chives or scallion
- bacon bits
- dollop of sour cream or creme fraiche
- minced herbs like parsley, cilantro, rosemary, tarragon
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