A lighter take on Potage Parmentiere -potato and leek soup-.
Potatoes have been vilified enduringly specially by the praised high protein diets, but as it’s true they rate high on the glycemic index which means creating blood sugar and insuline spikes that in the long run can lead to fat storage and diabetes, and are full of carbs - not a bad thing- they are also packed with potassium, vitamin C and B6, antioxidants and can as well help maintaining a healthy digestive system. The way we combine them with other food, the amount we eat and the way we cook them is key to make them part of the balanced and nourishing diet we strive for.
If you want to read more about the effect of potatoes and other bad rap vegetables in our diet have a look at this article.
This recipe has no cream added, the silkiness comes from the pureed potatoes and the chestnut flour. A nice vegetable stock - or chicken if you like - is important as it enhances the flavour of the ingredients used.
I like to eat this soup in a very untraditional way with smoked salmon - ideally big chunks of hot smoked salmon but the thin cured type works perfectly fine - and thinly sliced rye bread spread with avocado with a sprinkle of flaky salt and freshly ground pepper.
1 tbsp light olive oil
1 medium leek, white part only, halved lengthwise and sliced
1 stick of celery, chopped
1 shallot, sliced
1 garlic clove, roughly chopped
2 big floury potatoes ( I use agria), peeled and diced in 1 cm cubes
2 tbsp chestnut flour
1/4 cup dry white wine
5 cups, 1.2 lt vegetable stock
Pinch of freshly grated nutmeg
Salt and white pepper to taste
1 hot smoked salmon fillet
3 to 4 slices of thin german style rye bread
Parsley oil or Extra Virgin Olive Oil
Start sautéing leek, celery and shallot in the olive oil over medium heat on a medium size pot. Once the leek has become translucent add garlic and sauté for 1 minute, once it has released its aroma add cubed potatoes and fry until they turn golden in some parts, this will enhance the flavour of the soup. Then incorporate the chestnut flour and stir till the the potatoes are covered and the flour is lightly toasted. Pour the wine over the potatoes, stir and let alcohol evaporate and cover with vegetable stock. Bring to the boil and simmer for about 15-20 minutes covered or until the potatoes are cooked through.
Season with a pinch of freshly grated nutmeg, salt and white pepper.
Using an immersion blender or a high powered one such as Nutribullet or Vitamix, blend till smooth , do be careful when handling hot liquids with this kitchen appliances and avoid getting burned by leaving a little gap so the steam can escape.
Serve topped with chunks of smoked salmon, parsley oil and toasted rye bread with butter or/and avocado smashed over it.