Make Potage Julienne Darblay, a classic French potato-based soup finished with fine julienne vegetables. Learn the smooth parmentier base, knife cut and garnish technique.
: 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 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 , salt, and sugar to taste. Cook the julienne on low heat until tender making sure that the vegetables do not color.
the soup: Delicately add the cooked julienne to the Parmentier. Serve hot with leaves of chervil or parsley.
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
Good knife work isn't about speed, it's about consistency — even cuts cook evenly, and that's where flavor and presentation both come from. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
