Hi there! I’m Min, of The Bad Girl’s Kitchen. BGK is a little website I created back in January 2008 for my family and friends to share recipes, learn some new techniques, and maybe find some new family favorites! Since then, the site has grown to about 400 fantastic recipes, with 24 members (17 of whom have contributed recipes!), quite a few fans on facebook and some followers on google. I’d love for you all to check out the website, try some recipes, and let us know what you think!
So I’m married to a real, live cowboy, which naturally makes me a cowgirl. I’ve had to put my riding life virtually on hold while we’re raisin’ up two young cowboys, H-Bomb (age 6) and Sawed Off (age 3 1/2). We live on a cattle ranch, literally in the middle of nowhere. There is no phone service, no cell signals, and we even generate our own electricity! We are 35 miles from the nearest town with a teeny tiny grocery store, 15 miles from the nearest neighbors other than ranch hands, and 4 hours from the nearest Costco…Thank goodness for satellite internet, I tell you what! (Pioneer Woman has it made compared to us, if you ask me). If you’d like to read about our ranching life, of course I have a blog about that too.
I love cooking for my family, and hosting elaborate parties, and trying new recipes…sometimes I have to wait a while to track down “exotic” ingredients, like shallots and flat-leaf parsley, or order things online, but it’s always worth the wait!
What’s for dinner tonight?
Potage Parmentier, or Leek and Potato Soup!
Although I already have an excellent (favorite) recipe for Martha’s Potato Leek Soup, I’ve been reading Julie and Julia, and Potage Parmentier was one of the first recipes Julie made from Julia Child’s Mastering The Art of French Cooking. I love potato leek soup, so I was intrigued with this recipe.
And luckily, leeks are no longer an “exotic” ingredient at the grocery store in town~no waiting!
I pulled out my copy of MTAFC, and checked it out. Although I’m not presuming to (gasp!) doubt Julia, her soup only has 6 ingredients (including just 4 main ingredients). Martha’s recipe has many more: subtle spices, shallots, garlic, and honestly I simply LOVE Martha’s soup. I decided we’d have to see what happened with Julia’s…I was willing to give it a chance! Ha ha.
If you’re not exactly sure how to clean the leeks, which can be quite dirty inside, please follow this link for a quick lesson!
I don’t have a pressure cooker, but I’ve included those directions because I know a lot of people do. I stirred in cream at the end, but had I not had cream, I think butter would have been fine. We served our soup with a loaf of Artisan Bread.
Julia’s soup is simple and comforting, and yes, delicious! I should never have doubted it. I do still love Martha’s soup, of course, but believe it or not, Julia’s is sooooo much easier.
The boys started out dipping their Artisan Bread in the soup, and by the end of the meal, they were drinking the soup out of their mugs! I think H-Bomb even had seconds. If that isn’t a Seal of Approval, I don’t know what is.
We were going to have a simple salad too, but I didn’t get around to it. Soup and bread was plenty for us.
[Leek or Onion and Potato Soup]
from Julia Child’s Mastering The Art of French Cooking
Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a watercress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli or anything else you think would go with it, and vary the proportions as you wish.
For about 2 quarts serving 6 to 8 people
a 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (and well washed); or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives
Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.
Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
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