Sunday, August 16, 2009

Simplicity Itself

There is something comforting about a piping hot bowl of soup and lately, I've been in need of comfort. Even though it's August, the weather has been much cooler in the mornings and evenings. Since it already feels like autumn is in the air, it felt right to make soup.

Last week I saw the movie Julie and Julia. I have to say I loved it. I actually enjoyed the Julie side of the story as much as the Julia side. This is probably because I can relate to Julie more than Julia. When I read Julie Powell's book, I started reading more and more food blogs and it helped inspire me to start this blog. It also inspired me to steal my own mother's copy of Mastering the Art of French Cooking. Since yesterday was Julia Child's birthday, I pulled MtAoFC off the shelf.

Potage Parmentier is the French name for a simple potato leek soup that can be served hot or cold. Julia calls it "simplicity itself," and I have to agree.

Simplicity Itself (potato leek soup)
2 quarts of water
4 cups diced, peeled russet potatoes
4 cups thinly sliced leeks (white and pale green parts only)
1-2 Tbsp salt
1 tsp fresh lemon juice
4-5 Tbsp unsalted butter

Place water, potatoes, leeks and one Tbsp of salt in a 3-4 quart saucepan. Simmer on medium low, partially covered for 30-40 miniutes, until the vegetables are tender. Remove from heat and puree with an immersion blender (or puree in a blender in batches). Add the butter and continue to puree until smooth. Add the lemon juice and more salt to taste.

Serve with fresh chopped chives, topped with sour cream or croutons.

I would like to dedicate this entry to Julie Forward Demay - dedicated mother, devoted wife and fierce warrior against a disease that claims the lives of too many, too soon.

2 comments:

Rachel said...

Your potato leek is so light and airy and yet full-bodied and filling. How is that possible? Now I know - the secret is Julia!

J Schedler said...

Hi Sonja, funny...I have wanted to make that soup ever since I saw the movie and read her blog. Did you use a foodmill or just puree it with a blender?