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.
Servings: 8
Ingredients
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
Instructions
- 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.
