Have you ever noticed that sometimes it is the simplest combination of flavours that produce the biggest flavour? It still surprises me sometimes how a few basic ingredients can create such happy tastebuds!
As I am sure you must know by now, I am constantly learning, trying, creating and advancing my skills in the kitchen...and with that advancement comes the appreciation for the simple. Simple ingredients. Simple Recipes. Simple, Simple, Simple. Great meals don't have to be hard, and the don't need to always include fancy or unusual ingredients. Keep it simple darling!
~Madeleine has been sick this week--so we had soup last night again. I have to admit, when I looked at this recipe, I thought of at least 10 different ways to "spice it up"--I thought surely this is too simple and won't produce a huge amount of flavour? Boy was I wrong (...and was I ever glad that I followed the recipe and didn't spice it up!) As usual, those Frenchies sure know what they are doing when it comes to food!
Potage Parmentier (Onion and Potato Soup)
( from Mastering the Art of French Cooking, Julia Child)
Add to a 4qt or larger saucpan:
4 cups diced or sliced peeled potatoes (I peeled them all except 2 for extra colour and nutrients)
3 cups diced yellow onion (or leeks)
1 cup diced carrots (optional)
2 quarts of water
1 tsp salt (the original called for 1 tbsp!! I thought that was a bit excessive!)
Simmer the ingredients for about 40-50 minutes or until the veg are tender.
Mash the vegetables or pass through a food mill or use an immersion blender (the finished texture is totally up to you--smooth, chunky...I mashed and then sparingly used the immersion blender--still chunky, but nice and thick). Correct seasoning and add a little pepper if you like. Reheat to simmer.
Off heat just before serving, add 4-6 tbsp of heavy cream or 2-3 tbsp of butter stirring into the soup. Pour into soup cups and decorate with fresh herbs. (like parsley, thyme, oregano).
Tip: there are endless ways to alter this basic recipe to accommodate what you have in the fridge--if you don't already own this book, I highly recommend the purchase!!!