Fine Potato Soup

The dish is designed for two people, the ingredients taste around 2 euros.

Potage Parmentier” – that is, a simple potato soup – serves as the basis of this dish, which is named after a lady – Julienne D’Arblay. “Julienne” is also the name for vegetables cut into very fine strips. So voila: the potato soup with fine strips of vegetables, a “Potage Julienne D’Arblay”.

For the soup, peel the potatoes and cut them into quarters. Clean the leek, cut into small pieces and sauté lightly in butter. Add about one liter of water. Add the potatoes, season with salt and simmer covered for about 20 minutes on low heat.

Now strain the soup through a sieve, add it to the pot and bring it to the boil again. Remove the foam that forms on the surface, season and keep warm in a water bath, the “Bain Marie”.

Then mix in the butter and the whipped cream. Cut the turnips, leeks, carrots and celery into very fine julienne. Put the butter in a frying pan and steam the vegetables in it until soft.

Due to the fact that the vegetables have been very finely chopped, they will be cooked in a short time. Add the vegetables to the soup. Rinse a soup bowl with hot water or preheat it in the oven.

Pour in the soup and finally decorate it with a little bit of plucked chervil – done.

Preparation time 15 min. Cooking time 25 min.

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