Parisian Stew, Potage Parisien

The exertions have come to an end and the winner of the Tour de France is celebrated on the Champs Elysées. Today, we will disregard the glitz and glamour and focus on normal everyday Parisian cuisine. The hearty soups (potage) are very much appreciated here. We opted for a not-so-famous soup, but one that bears the city’s name. Rinse and dry the leeks and cut them into strips.

Leave half of the butter in a saucepan, sauté the leek in it and pour in the beef broth.

Peel the potatoes, cut into small cubes and add to the soup. Season with salt, pepper and nutmeg (freshly grated), simmer for about 20 minutes, fold in the remaining butter and decorate with a blob of crème fraîche before serving.

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