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.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: French
Keyword: Potage Julienne Darblay
Servings: 8
Ingredients
FOR THE PARMENTIER POTAGE
2tablespoonsbutter
0.75poundwhite leek,washed and finely chopped
2.2poundsRusset potatoes,peeled and sliced
4cupschicken stock
4cupswater
1cupcream
0.3poundcarrot,cut into julienne
0.3poundwhite leek,cut into julienne
1ouncebutter
3ouncecelery rib,cut into julienne
3ouncewhite turnip,cut into julienne
Salt to taste
1pinchsugar to taste
0.5ouncechervil 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 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.