While the rest of the Doristas are showing today’s French Fridays with Dorie recipe, Jerusalem artichoke soup with parsley coulis, I’m going playing catch-up with a classic leek and potato soup. The group prepared this soup back in December of 2010. Given the similarities between potatoes and sunchokes, I figured this throwback recipe would fit in nicely with the rest of the group’s soups.
Leek and potato soup is also known as potage Parmentier, after Antoine-Augustin Parmentier. Parmentier was a French agronomist and scientist that championed for the use of potatoes in the French diet after subsisting on them as a POW in Prussia. It’s hard to imagine French cuisine without potato gratins, mashed potatoes, and frites.
This is the second week in a row where I cook up a French Fridays meal the day before I mean to serve it. As with the osso buco, the leek and potato soup improved tremendously after sitting in the refrigerator for a day. I strained a small portion to try cold, vichyssoise style. Delicious, and definitely company worthy. For the actual meal, we enjoyed it hot and relatively chunky. It took only a few pulses of the immersion blender to break the few leeks and potatoes that hadn’t melted into the milk and broth mixture.
Since the recipe footnote extolled the virtues of the humble crouton, I grabbed the two ‘end slices’ of the loaf of bread we had, cut them out into large strips (about four per slice) and pan fried them with olive oil and extra thyme. After sprinkling them with sea salt, they became the perfect co-utensil for enjoying the hot soup.
Happy to report that we have an unanimous hit! We’re making this one again for sure.
French Fridays with Dorie is an online cooking group where home cooks and bloggers from all over the world work their way through Dorie Greenspan’s Around My French Table. To see how the Doristas fared with this week’s recipe, Jerusalem artichoke soup with parsley coulis, click here.