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Potage parmentier with Le Migneron de Charlevoix cheese
2023-10-13
https://www.metro.ca/userfiles/image/recipes/potage-parmentier-12221.jpg
PT10M
PT30M
PT40M
Cut off leek roots. Slice leeks very finely, starting from the white ends. Once you notice earth in the leeks, stop slicing. Set green ends aside in a jar of water.In an adequately sized pan or pot, melt butter and sauté leek rings over very low heat for 5 minutes. Season, add 50 ml of stock (or water) and place in the oven at 180 °C (350 °F) for about 20 minutes, mixing now and then to avoid browning. Leeks should be very tender. Set aside.In a medium saucepan, pour remaining stock (or water) and bring to a boil. Add aligot and mix carefully in order to obtain a lush, smooth soup. Lower heat and season if needed. Add stewed leeks, mixing well to combine.Serve soup piping hot in 4 large bowls. Top each portion with a heaping spoonful of Greek yogurt, a generous drizzle of olive oil and a turn of the pepper mill.Source : Martin Juneau
4
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2 large leeks leeks
40 g unsalted butter
Salt, freshly ground black pepper, olive oil – to taste
400 mL poultry stock (or vegetable stock or plain water)
1 pack (350 g) Aligot-style mashed potatoes with Le Migneron de Charlevoix cheese
100 mL plain Greek yogurt
Potage parmentier with Le Migneron de Charlevoix cheese
4
Main course - Accompaniment
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
2
large leeks leeks
-
40 g
unsalted butter
-
Salt, freshly ground black pepper, olive oil – to taste
-
400 mL
poultry stock (or vegetable stock or plain water)
-
1 pack
(350 g)Aligot-style mashed potatoes with Le Migneron de Charlevoix cheese
-
100 mL
plain Greek yogurt
Preparation
Cut off leek roots. Slice leeks very finely, starting from the white ends. Once you notice earth in the leeks, stop slicing. Set green ends aside in a jar of water.
In an adequately sized pan or pot, melt butter and sauté leek rings over very low heat for 5 minutes. Season, add 50 ml of stock (or water) and place in the oven at 180 °C (350 °F) for about 20 minutes, mixing now and then to avoid browning. Leeks should be very tender. Set aside.
In a medium saucepan, pour remaining stock (or water) and bring to a boil. Add aligot and mix carefully in order to obtain a lush, smooth soup. Lower heat and season if needed. Add stewed leeks, mixing well to combine.
Serve soup piping hot in 4 large bowls. Top each portion with a heaping spoonful of Greek yogurt, a generous drizzle of olive oil and a turn of the pepper mill.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
