The stockpot simmers while I wait...
Potage parmentier stands opposite its highbrow cousin, vichyssoise. Pure old-school French peasant soup - leeks, potatoes, water, and salt in the simplest versions - this humble, warming soup is without peer. Some add cream, I add butter, pepper, and bay leaves to round it out. Tick tick tick...
Props to simplegoodandtasty.com for the recipe.
5 comments:
Sounds quite a bit like potato-leek soup. When I make it, I like to start with a marepoix and saute the potatoes with that while the leeks are steaming.
Have you tried a hand-held blender, they really work!
Sorry, I should have checked the spelling first, I start with a mirepoix.
no worries, i think i misspelled vichyssoise...anyway, yes, potage parmentier (and vichyssoise for that matter) are fancy-pants for potato-leek soup. One thing I loved about Julia Child was how she demystified foods like this and made them accessible to all. re blending, i love pureed soups but my gang does not, so for now we go all rustic on it.
Oh this sounds so nice and homey. I've taken my pot of way too much ham-navy bean soup out of the freezer and will have to pull the ham of the big chunk left of just too much meat. Maybe freeze that and use if for split pea soon enough...which I love. I'm in fat city in terms of potatoes so that'd be the next step to change-up the ham-bean soup. I could easily live on soup and bread. I've gotten way behind in getting to your blogs but this inspires me to not put off messing with the next soup step. The ham I got was much too large for one person, as you might imagine. Yum! Love you and hope y'all are keeping cozy. Mom/Grammy xoxoxoxoxoxo
I love me some ham & bean or split pea soup too! But with all the plant-eaters in the house, we go for the vegetarian versions. Soup & bread RULES. :) love you too!
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