Everywhere I look the leaves are turning colors and there is a refreshing crispness in the air. Oh how I love autumn! Playing in the leaves, drinking hot apple cider, and trips to the apple orchard, all favorites of this time of the year. With the chill in the air, I love to wrap up in a cozy sweater or blanket with a warm mug of soup in my hands.
Here is one of my favorite soups to make in the fall. This soup is modified from one of Julia Child's classics: Potage Parmentier soup. There are so many ways to vary this soul-warming soup! Here's my favorite combination. I would love to hear how you like to adapt this recipe--comment below or on our social media sites!
Potage Parmentier (Potato Leek Soup)
Original recipe modified from Julia Child's Potage Parmentier (Potato & Leek Soup)
Category: Cream, Soups/Stews
Cuisine: French
Yield: 6 servings
INGREDIENTS
- 2 tablespoons organic, grass-fed butter
- 4 to 5 medium red potatoes (1 pound), roughly chopped
- 3 large leeks (1 pound), cleaned and thinly sliced
- 6 cups bone broth or vegetable stock (or organic chicken stock)
- Mineral salt, to taste
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 cup crème fraiche (or sour cream)
- 1/3 cup minced parsley or chives
***Choose organic options to reap the full benefit of your food
DIRECTIONS
- Heat the butter in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
- Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
- Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
- Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
Momma's little helpers
Ashley Darkenwald
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Disclaimer: This article is not intended to diagnose or treat any illnesses or disease. Please always check with your doctor before beginning any new nutritional or fitness program or before making any nutritional/fitness changes.