Splinter Cell Chaos Theory is my favorite Xbox game ever. Sneaking around, neutralizing enemies through stealth techniques, I just can’t get enough of it. I even liked the music, so I picked up the Amon Tobin soundtrack.
In particular I liked the song Reprise. Then about a year later, I watched a modern dance tribute to the choreographer, Pina Bausch. I was surprised and little overwhelmed when I saw that she used “Reprise” for one of her pieces. Splinter Cell and modern dance? I also realized that it worked. A lesson learned, thinking outside the box can achieve beautiful results. The same goes for cooking.
As part of my culinary education, I thought I would start out with one of the masters – Julia Child. I was hooked from the Forward of Mastering the Art of French Cooking. “This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules… or anything else that might interfere with the enjoyment of producing something wonderful to eat.” Ahh, yes it takes time to cook something wonderful, something I’ve already ranted about.
Then I read the first recipe in the book, Potage Parmentier, or Leek and Potato Soup. I doubted it from the very beginning. This soup didn’t require stock. How could that be? Every soup I ever made had stock. This soup would be watery and bland, I just knew it. How could a soup without stock have enough flavor? I had to try it anyways, I was determined. I would see if water, leeks and potatos could produce a flavorful soup. I had to think outside my own, narrow box. Yeah, and using water does work.
Total Time = 1 Hour / 1 1/2 hours
Serves 6-8 people
Special Equipment – potato masher
1) 3-4 cups of potatoes (I like Yukon Gold)
2) 3 cups leeks or yellow onions
3) 2 quarts of water (8 cups)
4) 1 tablespoons
Preparation and Cooking
1) Fill a large quart pan, like a dutch oven with 2 quarts of water.
2) Add a tablespoon of salt.
3) Dice the potatoes and add them to the pot.
4) Dice the leeks (or onions) and add the to the pot.
5) Simmer the potatoes and leeks until they are soft.
6) Mash the potatoes and leek with a potato masher or a fork if you don’t have a potato masher.
7) Turn off the heat and add 3 tablespoons of butter.
This is Potage Parmentier as it looks if you don’t puree it.
These last two I pureed the soup using an immersion blender.