Potage parmentier in the pressure cooker. At Christmas I was very fortunate to receive an All-Clad PC8 -Precision cooker. I have been wanting one for some time now, and so happy to see it under the tree.
First of all, I made this traditional French soup, Potage Parmentier, or leeks and potato soup. One of my favorite. Leeks and potatoes simmering together complimenting each other. Most of all, the flavor of the leek is softened and the potato give it a rich texture. Tonight, I revised my original version thus making it lighter by omitting the heavy cream.
As a result, I was amazed and thrilled on the time savings. Hence, I had lots of free time. Most of all, it only took me 5 minutes of preparation, 10 minutes cooking, another 2 minutes with the hand held immersion blender.
If you do not have a pressure cooker, by clicking on the link will found the stove top recipe link for Potage Parmentier .
Potage Parmentier in the Pressure Cooker
Amount Per Serving
Calories 941Calories from Fat 459
% Daily Value*
Saturated Fat 31g194%
Vitamin C 99.4mg120%
Vitamin A 5160IU103%
* Percent Daily Values are based on a 2000 calorie diet.
In the pressure cooker over medium heat, melt butter. Add leeks and potatoes and stir frequently for 2 minutes. Add the chicken stock, salt and pepper. Close the lid of the pressure cooker. Program 10 minutes into the timer and select program 2 - grains.
Turn the heat to high. After hearing the first audible signal, reduce the heat to low. At this point the countdowns begins. A gentle release of steam will be constant from the pot. Upon the second audible signal, turn off the heat source and move the program selector to pressure release.
Once the program is finished, open the pressure cooker.
With an immersion blender, or food mill or blender, mash all the vegetables to a rich paste like consistency.
Ladle into soup bowls and sprinkle with chives.
Optional: Off the heat and just before serving into soup bowls add the whipping cream and stir well. Or ladle on bowls, place a dollop of crème fraiche in the middle and sprinkle the chives over it.