About the Recipe
A humble, comforting French classic made with leeks, potatoes, and love. Named after Antoine-Augustin Parmentier, the 18th-century Frenchman who championed the potato during a time it was considered unfit to eat.
The Edit brings you a Fall version of this French classic, to keep you warm and toasty. Simple, silky, and timeless — proof that elegance can come from the simplest roots.
Ingredients
500 gms Pumpkin peeled and seedless
250 gms Potatoes peeled
1 med size Leek
28 gms Butter
500 ml Water or Beef Broth
28 gms Grated Parmigiano Reggiano
4 Amaretti cookies
Bay leaf
Marjoram
Black Pepper
Cinnamon
Garnish:
Heavy Cream
Spring Onions
Croutons
Preparation
1. Dice all the vegetables evenly.
2. In a pressure pan, lightly sauté the diced vegetables with butter until fragrant.
3. Add 500 ml of boiling water or beef stock.
4. Add the bay leaf, marjoram, black pepper and salt to taste.
5. Close the lid and cook on high pressure for 15 minutes.
6. Release the pressure carefully and remove the bay leaf and marjoram branch.
7. Blend the soup until smooth and velvety.
8. Stir in 1 oz of heavy cream for extra richness.
9. Garnish, serve warm and enjoy!