Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, potage parisien. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potage Parisien is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Potage Parisien is something that I’ve loved my entire life. They are fine and they look wonderful.
La meilleure recette de Potage parisien! This soup is probably better suited as a lunch than as an appetiser. It is really filling and has a low price tag in terms of calories.
To begin with this particular recipe, we must prepare a few components. You can have potage parisien using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potage Parisien:
- Take 250 g leeks (sliced thinly) / 9 oz.
- Get 200 g potato (chopped peel on) / 7 oz.
- Make ready 200 g onion (small slices) / 7 oz.
- Prepare 50 g celery (chopped) / 2 oz.
- Prepare 500 ml chicken stock / 17 oz.
- Take 500 ml vegetable stock / 17 oz.
- Take 2 teaspoons garlic powder
- Prepare ½ teaspoon white pepper
- Prepare Bouquet garni
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Steps to make Potage Parisien:
- Top and tail the leeks and remove the outer skin. Separate the white and green parts retaining all the white and only the lighter inner stem of the green leaves. Slice thinly before rinsing under running water. Continue until the required weight of leeks has been harvested
- Choose relatively small onions. Half the onion then cut the halves into quarters. Slice the quarters thinly.
- Slice the celery lengthwise into narrow stalks then chop into small pieces.
- Microwave the vegetables (other than the celery) in turn for 3 minutes each starting with the onion and whilst doing so put a large pan on the heat and add the stock (hot). Add the garlic powder and the bouquet garni. Add the vegetables as they finish microwaving. The potato will be second and the leek last (add some stock with the leek whilst microwaving).
- As the pan comes to the boil after each addition turn down to a simmer. After the leeks (and their stock) are added set to simmer for 15 minutes.
- Whilst simmering put the celery in a microwaveable container and add a ladle of the vegetable / stock combination well mixed. Microwave for 6 minutes. Transfer to the beaker of a hand blender and reduce to a paste before adding to the pan and mixing.
- After the 15 minutes simmering time remove the bouquet garni. Serve in warmed bowls.
- Add further seasoning to taste after serving.
Potage Parmentier (Potato & Leek Soup) - Julia Child. 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. potage parisien, potage de légume, potage, blancs de poireaux, pomme de terre, crème fraîche, entrée When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has.
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