Potage Parmentier
Leek and Potato Soup

Serves 4-6

Preparation 15 minutes

Cooking 40 minutes

The classic blended soup is potage Parmentier, named for the man who popularized the potato in France in the 18th century; until then, this American import had been thought fit for pigs only.

25 g butter
2 medium leeks, white parts only, carefully washed and sliced into 2 cm thick rounds
400 g potatoes, peeled and quartered lengthwise and kept in a bowl of cold water
100 ml double or whipping cream or crème fraîche
1 teaspoon chervil leaves
Coarse and fine salt

Melt 20g of butter in a saucepan over very low heat. Add the leeks and cook for 3 minutes, stirring occasionally. They should begin to turn translucent but should not brown. Add 1 litre of water and 2 teaspoons coarse salt and bring to a simmer. If the scum forms on the surface, remove it with a skimmer. Let the leeks simmer gently for 10 minutes.

Use your skimmer to lower the potatoes into the pan, being careful not to splash yourself with the hot water. Bring the pan back to a simmer and cover partially, to keep it from boiling over. Simmer gently for 30 minutes.

Remove the pan from the heat and blend with a handheld mixer, in a blender, or with a food mill. Bring the pureed potage back to a simmer and then turn off the heat and whisk in the cream. Taste for salt. Just before serving, stir in the rest of the butter and sprinkle with chervil. To find out more about Robuchon, click here