Camille, Gracie’s roommate, took to trying to bail Gracie out before Madame could bear down on her. Camille began to tip Gracie off. “What a lovely potage aux legumes,” she would say, and then when Madame turned the next level of inquisition back on her, “I don’t suppose you know all the secret ingredients, beyond the usual leeks and potatoes, that comprise an excellent potage do you?” Camille would reply with that disarming smile. “Certainly not, Madame,” and change the subject. But now, with Julia Child’s book available, the secret ingredients in that great potage would be secret no more.
POTAGE PARMENTIER
For about 2 quarts serving 6 to 8 people.
A 3-4 quart saucepan or Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes
pressure cooker. until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes,
3 to 4 cups or 1 lb. peeled release pressure, and simmer uncovered for 15 minutes.
potatoes, sliced or diced
3cups or 1 lb. thinly sliced
leeks including the tender
green; or yellow onions
2 quarts of water
1 TB salt Mash the vegetable in the soup with the fork, or pass the soup through a food mill. Correct
seasoning. Set aside uncovered until just before serving, then reheat to the simmer.
4 to 6 TB whipping Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a
cream or 2 to 3 TB tureen or soup cups and decorate with herbs.
softened butter.
2 to 3 Tb. minced parsely (To vary flavor, add carrots, string beans, cauliflower, broccoli, or other vegetables before cooking).
Mastering the Art of French Cooking, Vol. I, pg. 38)
Leek Soup
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