French father. Polish mother.
What can I say?
I don't wear a babushka. I don't care all that much for Polish food. (except for kielbasa baked real slow with a can of beer)
I DO like scarves. LOVE Chanel. And Champagne???
OOH LA LA!
So this year, my 14 year old (homeschooled) daughter and I will be taking our 1st year of French, via Power Glide.
And we will be re-creating some authentic French food.
Thanks in part to the inspiration of parisiennefarmgirlrecipes.blogspot.com
And I will dream of one day travelling to Paris.
Hey, it could happen!!
The above photo is Julia Childs "Mastering the Art of French Cooking" Vol. 2 (1970), purchased at a tag sale last year. I am looking at e-bay to purchase Vol. 1. I know from my "French cookbook" reading that her potato leek soup is French simplicity in itself. Potatoes. Leeks. Water. Parsley for garnish. What could be easier?
So, today....my first re-creation.
POTATO LEEK SOUP
4 C sliced leeks, white only
4 C diced potatoes, baking type recommended
6-7 C water
salt to taste
1/2 C sour cream, heavy cream, or creme fraiche, optional
1T parsley, minced
Bring leeks, potatoes and water to boil. Salt lightly, simmer 20-30 min.,or until potatoes are tender. Puree soup if you wish. (I used my immersion blender) Add a dollop of any of the creams mentioned to individual bowls. Top each serving with a sprinkle of parsley.
I found the soup to be quite bland, so next time I might add chicken stock in place of the water. Also, I found a sprinkle of crumbled bleu cheese to be just the right amount of salt needed, and added the "oomph" the soup seemed to be missing. (I also added just 1 T. of fat free 1/2 & 1/2 in place of the real deal.) And by the way....isn't "fat free" anything to do with CREAM an oxymoron?????
Do you think Julia would mind?