So, I know I’m not the first blogger out here to rave about Julia Child (thank you, Julie Powell!) and I know it’s all the rage to eat like Julia…but just this once, okay?
And, as many of us really want to eat as Julia wanted us to, but also want to keeping our stomachs in check (the outside part; the part our lovers see), I’ve done a Love Goddess version of Julia’s Potage Parmentier—the very recipe that Julie Powell says was so wonderful “that I deluded myself into thinking I could be more than I was, do more than I’d done.” She and her husband ate three portions each the first time she made it. You and your lover will, too…
It’s ridiculously easy. I’ve omitted the heavy cream and substituted kefir, which believe it or not adds a nice tang (you could use yogurt and thin it to the consistency of cream with a little milk or water)—and otherwise it’s just as Julia created it and Julie adapted it. This claims to serve 8, but I’d say six. And really, don’t worry about the kefir being too goony an idea—the potatoes with leeks are already incredibly rich. Cream is heaven, but I promise you’ll be happy.
And I promise not to include a lot of Julia’s recipes from now on.
Still, just try POTAGE PARMENTIER, adapted by Julie Powell from Mastering the Art of French Cooking by Julia Child and slimmed down a tad by yours truly, The Love Goddess.
It’s served hot, but I also ate it cold. It was wonderful.
- 1 pound potatoes, peeled an diced
- 1 pound leeks (or onions), diced
- 3-4 tablespoons unsalted butter
- Salt and pepper
- 4-6 tablespoons heavy cream (as I said, I substituted plain kefir here)
- 2-4 tablesppoons minced chives and parsley
- Sliced radishes for garnish
- Simmer potatoes and leeks in salted water for 40-50 minutes, until soft.
- Puree the vegetables with an immersion blender. Add the butter in bits; then add salt and pepper to taste. Stir in cream (or kefir).
- Pour into soup bowls and sprinkle on chives, parsley, and radishes.