Julienne Darblay Soup
Julienne Darblay Soup is a classic French gastronomy dish. This creamy soup is made with a base of blended leeks and potatoes, topped with a julienne of vegetab
Julienne Darblay Soup is a classic French gastronomy dish. This creamy soup is made with a base of blended leeks and potatoes, topped with a julienne of vegetables. The Darblay garnish, which gives the recipe its name, consists of thin strips of leeks, carrots, and turnips cooked by steaming. This comforting and flavorful soup is ideal for winter meals.
Time
1 h. =
30 min. +
30 min.
Utensils
1 hollow plate 2 frying pan 1 blender 1 baking paper
Ingredients for 6 parts
-
20 g. butter
allergen ! - 5 g. sugar
- 1 g. sea salt
- 1.5 L. water
- 600 g. potatoes
-
10 ml. crème fraîche allergen !
- 120 g. carotts
- 80 g. turnips
- 300 g. leeks
- 120 g. leek white parts
- 5 g. chervil
Instructions
- Cut the potatoes into pieces and set them aside in cold water.
- Slice the leeks and sweat them in a frying pan with the butter for 2 to 3 minutes.
- Pour the salted cold water into the pan and add the potatoes.
- Cook for 10 to 15 minutes.
- Check the doneness of the potatoes then blend everything together.
- Add the liquid whole cream and mix.
- Cut the leek, carrots, and turnips into julienne strips.
- Place the julienne vegetables in a saucepan over low heat, add salt, sugar and water.
- Place a sheet of baking paper pierced with a hole in the center over the vegetables and cook by steaming for 15 to 20 minutes.
- The vegetables should be soft but slightly crunchy.
- Pour the soup into a soup plate, place the Darblay julienne on top and sprinkle with chervil leaves.
