SPINACH POTAGE RECIPES

Name: Potage Parmentier (Potato & Leek Soup) – Julia Child
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 lb potato, peeled and diced (I leave skins on); 3 cups leeks, thinly sliced (white and tender green parts only); 2 quarts water; 1 tablespoon salt; 4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter; 2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

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POTAGE PARMENTIER (POTATO & LEEK SOUP) – JULIA CHILD ...

Potage Parmentier (Potato & Leek Soup) – Julia Child ... image

Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives

Steps:

Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
Good hot, cold or room temperature.
Variations:.
The following may be simmered with the potatoes and leeks at the start:.
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.

Nutrition Facts : Calories 180.6, FatContent 5.9, SaturatedFatContent 3.5, CholesterolContent 20.6, SodiumContent 1785.2, CarbohydrateContent 29.8, FiberContent 3.8, SugarContent 3.5, ProteinContent 3.7

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Pottage or potage (/ p ɒ t ɪ dʒ / POT-ij; / p ɒ t ɪ dʒ, p oʊ t ɑː ʒ /, also UK: / p ɒ -, p ə -/, French: (); from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage…
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