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RECIPES
Potage Parmentier
6 servings
INGREDIENTS
2 quarts water
3 cups potatoes, peeled and diced
3 cups leeks, sliced and rinsed
1 tablespoon kosher salt
1/3 cup heavy cream
3 tablespoons chives, finely chopped
Russian Dressing
Makes about 2 cups
INGREDIENTS
1 tablespoon white vinegar
1 large egg
2 teaspoons kosher salt
1 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper
4 tablespoons sweet relish
1/2 cup ketchup
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
1/4 of a red onion, roughly chopped
1 cup vegetable oil
METHOD
1. Place water, potatoes, leeks, onions and salt into an 8-quart stockpot
and bring to a boil. Reduce heat to medium and simmer for 40–50
minutes or until vegetables are tender. Remove from heat and let cool.
2. Pour half of the soup into the blender jar and cover with lid.
3. Set blender speed to 4 and puree until desired consistency is achieved.
4. Repeat with remaining soup.
5. Add heavy cream then set blender speed to 4 and puree for an
additional 2 – 3 seconds to combine.
6. Ladle into bowls, garnish with chives and serve.
METHOD
1. Place all ingredients, except oil, into the blender jar.
2. Place the lid on the blender jar with the filler cap removed.
3. Set blender speed to 10 then slowly pour the oil in through the filler cap
opening and continue to blend until dressing is thick. Taste and adjust
seasonings if desired.
4. Store in an airtight container in the refrigerator up to 1 week.
TIP : The pickle relish is the secret to this recipes' flavor, so use a brand
you really trust or use homemade pickles. If your pickles are not
sweet, add a bit of sugar to the ingredients. The little sweet gherkin
pickles are wonderful for this.
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