#6, Cook 10 things from Mastering the Art of French Cooking (1/10)

Ever since I read Julie & Julia (soon to be released as a major motion picture!), I've thought about the idea of cooking my way through Mastering the Art of French cooking. Ultimately, I decided that doing all of it would be too much, and as a vegetarian, I can't eat most of it anyway. But I did want to try my hand at a few things, so I thought cooking 10 recipes would be a good addition to this project.

First up is Potage Parmentier (Potato and Leek soup). This is the first recipe in the soup section of volume 1.

Here's the recipe (we halved it since there were only 2 of us):

Ingredients

1 lb potato, peeled and diced
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4-6 tablespoons whipping cream or 2-3 tablespoons softened butter
2-3 tablespoons minced parsley or chives

Directions

Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

Pretty simple, right? But I thought starting simple was a good idea. We started with fresh ingredients from the local farmer's market.

My friend Libby was on hand again to help out.

The lovely finished product:

This was probably the tastiest recipe I've made for this project. I think the next one I might tackle is the mayonnaise recipe. 9 more to go!