Topic · Professional Vegetable Cuts
Potage Julienne d’Arblay
Potage Julienne Darblay
A potage julienne Darblay is a parmentier soup (parmentier means “made of potatoes”) mixed with a julienne of vegetables. It is one of the first recipes that a new student would learn when starting his/her culinary program in a French cooking school.
FOR THE PARMENTIER POTAGE
- 2 tablespoons butter
- 0.75 pound white leek, (washed and finely chopped)
- 2.2 pounds Russet potatoes, (peeled and sliced)
- 4 cups chicken stock
- 4 cups water
- 1 cup cream
- 0.3 pound carrot, (cut into julienne)
- 0.3 pound white leek, (cut into julienne)
- 1 ounce butter
- 3 ounce celery rib, (cut into julienne)
- 3 ounce white turnip, (cut into julienne)
- Salt to taste
- 1 pinch sugar to taste
- 0.5 ounce chervil or parsley leaves
Mise en place: Prepare your station and make sure you have all the ingredients available. Wash and cut all the vegetables.
Make the Parmentier: In a saucepan over medium-high heat, sauté white leeks in butter until soft but not colored. Add sliced peeled potatoes, chicken stock, and water. Season with a little bit of salt. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Skim the top surface if necessary. Puree the mixture in a food processor. Pass through a sieve and return to the saucepan. Add the cream mixing well, and return to low heat. Taste and rectify the seasoning.
Make the garnish: In a large pan melt the butter, and add the julienne, salt, and sugar to taste. Cook the julienne on low heat until tender making sure that the vegetables do not color.
Finish the soup: Delicately add the cooked julienne to the Parmentier. Serve hot with leaves of chervil or parsley.
