Recipe of Perfect Potage parmentier de Rémy (Ratatouille)

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Prepare Any-night-of-the-week Potage parmentier de Rémy (Ratatouille). One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Potage parmentier de Rémy (Ratatouille), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potage parmentier de Rémy (Ratatouille) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potage parmentier de Rémy (Ratatouille) is 4 Personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potage parmentier de Rémy (Ratatouille) estimated approx 35 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook Potage parmentier de Rémy (Ratatouille) using 11 ingredients and 7 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Potage parmentier de Rémy (Ratatouille):

1. 3 blanc de poireaux
2. 5 pommes de terre farineuses
3. 1 oignons
4. 1.5 l bouillon de volaille
5. 25 cl crème fraîche froide
6. 1 gousse d'ail
7. 1 poignée de persil plat
8. 1 poignée de ciboulette
9. huile d'olive
10. sel
11. poivre

Instructions to make to make Potage parmentier de Rémy (Ratatouille)

1. Pelez l’oignons et coupez le en dés de 1cm. Coupez les poireaux en tronçons de 1 cm d’épaisseur. Epluchez les pommes de terre et coupez les aussi en dés d’1 cm.
2. Dans une grande casserole, chauffez un peu d’huile d’olive, et faites revenir les oignons sans les colorer pendant 2 minutes.
3. Ajoutez les poireaux et faites de même. Terminez par les pommes de terre que vous faites cuire 5 minutes sans cesser de remuer.
4. Recouvrez du bouillon jusqu’à hauteur (environs 1cm au dessus des légumes). Portez à ébullition, couvrez et faites cuire 25-30 minutes.
5. Pendant ce temps, préparons la crème au fines herbes: Faites bouillir une petite casserole d’eau, et blanchissez les herbes quelques secondes avant de les plonger dans de l’eau froide. Faites de même pour la gousse d’ail, mais blanchissez là 2 minutes Dans un contenant cylindrique, versez la crème fraîche très froide, ajoutez l’ail et les herbes et mixez en remuant pour incorporer de l’air jusqu’à obtention d’une crème légèrement granuleuse. (Si vous mixer trop, vous obtiendrai du beurre !)
6. Une fois les légumes bien fondants, mixez l’ensemble hors du feux, pendant quelques minutes afin d’obtenir une soupe bien lisse. Ajoutez 2 c.à.s de la crème au fines herbes, et remettez à feu doux. en mélangeant bien. Rectifiez l’assaisonnement.
7. Dressez vos assiettes : Dans un souceoupe creuse, versez la soupe, ajoutez une jolie quenelle de crème au fines herbes. Surmontez de quelques brin de ciboulette. Servir avant que la crème de fonde !

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