Week 5 September 13-19, Potage Parmentier (Onion and Potato Soup), pg. 37 (SAR)

Kimberley: (picture on the left)
"Leek and potato soup smells good, tastes good, and is simplicity itself to make." This is what the master, Julia Child, wrote in Mastering the Art of French Cooking. Well, she was right. I made this soup last week, on a lazy Sunday afternoon. It was super easy and very delicious. I served it for dinner with a loaf of fresh Italian bread (sorry Julia!) that I got at Tops on sale for 99 cents. A salad or a vegetable would have been good also. I ate the rest of the soup for lunch at work most of that week. You can also add vegetables to the soup which I might do next time I make it, but I wanted to make the original recipe first before I started monkeying around with it.

Taste: 5
Ease of Prep: 1 (SO EASY!)
Presentation: 3-4
Price: 1 (SO CHEAP!)
Would I make it again? Absolutely! I am planning to make it again early this next week so I have it when Dad comes to pick the apples, and I plan to make a double batch of it the first weekend of October for the big family apple picking weekend.

Sar: (picture on the right)

Taste: 5

Easy of prep: 1 (The easiest recipe yet.)

Presentation: 4 (An extra point for the good china.)

Price: 1 (very cheap)

Would I make it again: Yes, definitely

This recipe was very easy. We both thought that it was delicious and had two helpings. I used leeks not onions. Julia suggests cream or butter at the end.

I used half cream and half butter which gave it a nice flavor. Also, I drained the liquid out and mashed the vegetables with a potato masher and then added the liquid

back in before serving. This made them easier to mash.