Potato and leek parmentier soup with a julienne of vegetables

Slice the washed leeks; precision does not matter as the soup will be pureed.

Melt 2 tablespoons of butter in a saucepan, add the leeks and cook on medium to medium-low heat 5 to 7 minutes until fully tender, stirring from time to time; do not let them brown.

Slice the potatoes into half-inch slices and hold them in cold water to stop them browning.

After five minutes, drain the potatoes and add them to the pot with the water and chicken stock; season lightly with salt and make sure the leeks are covered.

Bring the soup to a boil on high heat.

Turn down to medium and simmer about 20 minutes, until the potatoes are fully tender.

Peel and wash the turnip; cut it into thin slices, then into thin julienne (a mandolin may be used). Trim the slices to one length for a regular julienne.

Cut the carrot into sections the same length, slice thinly, stack and cut into julienne; do the same with the celery.

Cut the green part of the leeks into sections of about five centimetres, separate, wash thoroughly, stack two or three leaves and julienne.

Melt the remaining butter in a pan on medium heat, not hot enough to brown the vegetables.

Add the julienne, season with salt, add about half a teaspoon of sugar and stir; cook 3 to 4 minutes, leaving the vegetables slightly crunchy. Reserve.

When the soup is cooked, blend it with a hand blender.

Return the soup to a boil, add the cream and a little white pepper; taste.

Add the julienne to the soup and mix.

Serve in preheated bowls, garnish with chervil or parsley leaves, and wipe the plate rim clean.