Potage Parmentier "un-french" - (Julia Child rolls in her grave)

So upon watching the movie, Julie & Julia I decided I had to start reading the book. It's alright...a bit melodramatic for my tastes, but I guess that's what blog adaptations are meant to be, an overindulgence in metaphorical and lyrical description that you firmly believe to be witty and relatable, chock full of stream of consciousness and the favourite ellipsis...because everyone if given the chance will write like that. Otherwise you would just be writing "today I made potato soup." :)

Anyway, today I did make potato soup. I also read the opening chapter about Julie's first Julia Child recipe, "Potage Parmentier" and her description of making potato and leek soup. All you needed was potato, leek, butter, water, salt and pepper. That sounded easy enough.

There I was, using my fork to mash my soup, since I don't have a potato ricer and using anything electronic, according to the author was simply "un-french". So, I, unlike Julie, was not too above mashing soup with a fork in a desire to be as authentically French as possible.

We sit down to eat and it's good. Nice texture, aroma, some good flavour. Then my flatmate says, "you know what would be great with this, some chili. Maybe a little bit of garlic."

And she was absolutely right, the soup was missing that extra little kick. The thing with French food, is...it sounds super sexy. Potage, escargot, bouf...it's all gourmet sounding and superb. But "authentic", fork mashing and all, tastes...well maybe a little bland for the modern palette. True foodies would probably kill me for saying it, but in an age where the best Thai take away is around the corner and the scent of curries wafts from every neighbour's home (and it's the good kind, not the kind that just hangs stale in the air)...our modern way of eating isn't really thrilled by the "authentic" delights of butter, mashed potato and leeks.

I'm probably not doing potage parmentier the right way. Julia Child, I'm sure is rolling over in her grave...Julie Powell probably is rolling her eyes too, (I didn't soak my potatoes in water to keep them from turning pink for starters). I'm sure her soup was excellent and full of flavour - with real kick. But since I don't hold sacred the ancient pages of Mastering the Art of French Cooking nor is there Julia Child in my kitchen brandishing an imaginary wooden spoon, I look what was left over of the the soup, minced some garlic and threw in some chili flakes, added water and cooked for another 20 mins. And I got my kicks.

Potage Parmentier petit epice - Little spice potato soup...still mashed with a fork. Just a little bit "unfrench".

Potage Parmentier "petit epice" - Little spice potato soup

Ingredients:

5 potatoes, sliced
1 leek, sliced and washed
50 g butter
1 clove garlic, finely minced
1 tsp red pepper flakes or chili flakes
Salt and pepper to taste

Method:

Add potatoes and leek to about 1 litre of boiling water. Let simmer for about 30 minutes until soft. Stir gently, then add garlic, chili, salt and pepper and let simmer for another 15 minutes. Remove from heat. Using a fork, food mill, potato ricer or other non-electronic mashing aid, mash the soup until texture is quite smooth. (You still want to have some "bits" for that home cooked texture. Unless you're serving soup to my boyfriend...who doesn't believe in soup bits.). Stir in butter until creamy and well blended. Serve with cheese toast.

Hint: Okay, I admit it...I didn't really mash the whole thing with the fork. If you have a stick whizz, use that for a few seconds to do most of the mixing, but leave some untouched parts so you can finish it off with a fork for texture.

Please also note: Until further notice...like when it gets out of hand...I am making this blog a DoFollow blog but have the verification and moderation on. So leave thoughtful comments and you'll get backlinks. :)