Easy Parmentier Potato Soup Recipe for Cozy Meals

Introduction: A Bowl of Comfort for Winter Nights

When the chill sets in and winter blankets the world, there’s nothing quite like a steaming bowl of Parmentier Potato Soup to warm the soul. This French classic, adorned with thinly sliced potatoes and a medley of leeks and spring onions, is a culinary masterpiece that transcends seasons. Whether you’re a seasoned chef or a kitchen novice, this easy-to-follow recipe promises a cozy dining experience that’s rich in flavor and history.

What is Parmentier?

Parmentier Potato Soup, or Potage Parmentier, is a classic French soup that pays homage to Antoine-Augustin Parmentier, an 18th-century French pharmacist and nutritionist who championed the potato as a food source. The soup is a simple yet delicious preparation that highlights the earthy flavor and smooth texture of potatoes.

Parmentier refers to dishes that prominently feature potatoes, paying homage to Antoine-Augustin Parmentier, a French agronomist and nutritionist who played a crucial role in popularizing the potato as a food source in 18th-century France. Parmentier’s efforts led to the widespread acceptance of the potato, which was initially met with skepticism.

In the context of cuisine, the term “Parmentier” often signifies a dish where potatoes play a central role, showcasing their versatility and appeal. One of the most famous Parmentier dishes is “Hachis Parmentier,” a French comfort food similar to shepherd’s pie, featuring layers of mashed or grated potatoes and minced meat, typically beef.

Parmentier’s contributions to the culinary world extend beyond specific recipes. His advocacy for the potato as a staple food helped address issues of food scarcity and malnutrition. Today, the term “Parmentier” is a nod to the humble yet essential potato, and dishes bearing this name often highlight the simple, hearty, and comforting qualities of this versatile vegetable.

Unveiling the Roots: Parmentier soup, a French Tradition

Parmentier Soup, rooted in French culinary heritage, is a celebration of simplicity and taste. The star ingredient, the humble potato, transforms into a velvety delight when combined with leeks, spring onions, and a touch of fresh thyme. It’s a dish that echoes through the pages of cookery books and finds a place in the repertoire of renowned chefs worldwide. Traditionally savored hot during the winter, it’s a bowl of comfort that beckons you to the dining table.

Ingredients: Crafting the Essence of Parmentier Soup

• 600g Potatoes: Peeled and thinly sliced for that satisfying bite.
• 120g Leek (white part): Finely chopped, adding a subtle oniony flavor.
• 120g Spring Onions (white part): Elevating the taste with a mild, fresh kick.
• 100g Cow’s Butter: A luscious base for the velvety texture.
• 50g Olive Oil: Infusing a delightful richness.
• 2 Litres Vegetable Stock or Water: The foundation of the soup’s savory depth.
• 300g Low-Fat Cream or Vegetable Cream: Creaminess without the guilt.
• 90g Wholemeal Flour: A thickening agent for the perfect consistency.
• 1 Sprig Fresh Thyme: Adding aromatic notes to the mix.
• Salt and Freshly Ground White Pepper: Season to your taste preferences.

Crafting the Essence of Parmentier Soup

In the heart of this soul-warming Parmentier Potato Soup are the stars: 600 grams of thinly sliced potatoes, their starchy embrace creating a comforting base. Then, enter the leeks—120 grams of the delicate, white part finely chopped—bestowing a mild, oniony essence to the mix. Complementing the leeks are 120 grams of spring onions, their subtle freshness dancing on your taste buds. The foundation of this culinary symphony consists of 100 grams of cow’s butter and 50 grams of olive oil, their harmonious blend forming the velvety canvas for our soup.

To build the soulful depth, introduce 2 liters of vegetable stock or water, a liquid tapestry that ties the ingredients together. For guilt-free indulgence, we add 300 grams of low-fat cream or vegetable cream, infusing a creamy richness without compromise. To ensure the perfect consistency, sprinkle in 90 grams of wholemeal flour, a culinary wizard that thickens the concoction.

Fresh thyme, a single sprig, provides aromatic undertones, while salt and freshly ground white pepper stand ready to be orchestrated to your personal taste preferences.

How to make Parmentier potato soup

Begin by washing, peeling, and thinly slicing the potatoes. Chop the leeks and spring onions. In a hot saucepan, meld the butter and olive oil. Add leeks, spring onions, potatoes, fresh thyme, salt, and white pepper. Sauté until vegetables wilt. Pour in vegetable stock, cover, and simmer until potatoes are tender. Remove thyme, blend until velvety. Add cream and a paste of flour mixed with cold water. Bring to a boil, stirring. Serve hot, garnished with sautéed leeks.

Serving Suggestions: A Feast for the Eyes and Palate

For the leek garnish, peel and cut leeks into thin sticks. Sauté in olive oil until golden brown. Place on paper towels until ready to use. When serving the potato soup, garnish the center with these golden leek pieces and drizzle with a touch of olive oil. The visual appeal complements the rich flavors, making every spoonful a delight.

Now, let’s elevate this masterpiece from the pot to the plate. Picture this: a steaming bowl of velvety Parmentier Potato Soup, its aroma enveloping you like a comforting embrace. As you ladle it into serving bowls, notice the vibrant hues—creamy whites and golden browns dancing together.

To complete the presentation, imagine the center of each bowl adorned with sautéed leek pieces—thin and golden, they add a delightful crunch and visual allure. Finally, a drizzle of olive oil, glistening like a finishing touch, ties the elements together. The result is not just a meal but a sensory experience—every spoonful a harmony of flavors and textures.

So, gather your loved ones, share in the warmth, and let the Parmentier Potato Soup weave its culinary magic at your table.

In Conclusion: Crafting Culinary Memories

As the aroma of Parmentier Potato Soup fills your kitchen, you’re not just cooking; you’re crafting memories. Share this cozy dish with loved ones, and let the warmth of each spoonful bring joy to your winter nights. Parmentier is more than a recipe; it’s a journey into the heart of French comfort cuisine, ready to be savored in every comforting sip.

Parmentier Potato Soup Recipe

Parmandier is a French soup whose main ingredient is the potato. This soup is eaten hot in winter and belongs to the soups that are tied soups such as mushroom soup and many other similar soups.

It is a velvety soup with very few ingredients but very tasty and is included in all the cookery books and in the recipes of the world's most famous chefs.

Servings 4

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

• 600 grams potatoes peeled and cut into large squares
• 120 grams leek only the white part, finely chopped
• 120 grams spring onions finely chopped, only the white part
• 100 grams cow butter
• 50 grams olive oil
• 2 lts vegetable broth or water
• 300 grams low-fat or plant-based cream
• 90 grams flour for all uses
• 1 sprig fresh thyme
• salt
• freshly ground white pepper

For the fried leeks:

• 2 piece leeks cleaned
• 1 cup olive oil

Instructions

• Wash, peel and cut the potatoes into thin slices. Peel the leeks and keep only the white part and chop finely. Peel the spring onions and chop only the white part.
• Place a saucepan on the fire and once it is hot, add the butter along with the olive oil and reduce the heat to half until the butter melts, being careful not to burn it.
•  Add the leeks, spring onions, potatoes and fresh thyme with a little salt and white pepper and sauté until the vegetables are wilted.
• Add the vegetable stock, cover the pot and simmer until the potatoes are tender.
• Then remove the pot from the heat, remove the fresh thyme and mash the soup with an immersion blender until it becomes velvety smooth.
• Add the cream and put the flour in a glass with a little cold water, stir to make a thick paste and pour this into the soup.
• Put the saucepan back on the heat and bring to the boil, stirring with a wooden spoon.
• Serve the potato soup hot on plates, garnish the centre with sautéed leek pieces and drizzle with a little olive oil.

For the leek garnish:

• Peel the leeks for the garnish, keeping only the white part, cut them lengthwise in half and then use a sharp knife to cut them into thin and long sticks.
• In a non-stick frying pan, once hot, add the olive oil and add the leek sticks a few at a time and sauté them until they turn golden brown.
• Remove them and place them on paper towels until you are ready to use them.

Calories: 180kcal

Course: Soup

Cuisine: French

Keyword: Delicious recipe, economic, potatoes, Winter recipe

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