I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 294/524 (from Julie's count)...but really 659

Sunday, February 7, 2010

Let's start at the very beginning...Vegan Potage Parmentier


We got a couple of cookbooks as wedding gifts - The Joy of Cooking was one - and we've used it...a lot...
...and we also got a copy of
which we haven't used as much...
...but that's all about to change - as we work through most of the recipes - obviously some of them can't (easily) be veganized - kidney and brain (YUCK) come to mind...

...So, Let's start at the very beginning...

...That's a very good place to start...


Potage Parmentier

This soup is a base for several soups at the beginning of the book - it reminds me a lot of my Mom's snowy day potato soup that we always had when we were growing up - it's just a little bit fancier - and not destined to be eaten with cornbread - quite easily veganized with the substitution of soymilk and and vegan margarine...

There was a whole lotta peelin' goin' on - as I used up some of the last of my organically home-grown potatoes...

...and they're a pretty sad looking lot - but I'm determined to use every last one of them...

Then I simmered them for about 45 minutes - which seemed like a really long time...

Julia/Louisette/Simone suggest passing the soup through a food mill - which I don't have (I know, I know - it's hard to believe there's a kitchen gadget I don't have) - must remedy that...

...but I have a potato ricer - so I used the finest disc and passed the soup through that - Julia recommends the food mill over the blender...

...so that you have these little bits left in the soup...

...You can make the soup ahead of time up to this point and refrigerate it - then when you're ready to serve you add your soymilk/margarine and warm the soup over low heat...

...I love how the soymilk sort of floats on top of the soup...

...I used soymilk and margarine (the recipe says cream OR butter) but I didn't have any soy creamer - so I used both...

...Put it in a pretty soup tureen and serve with a nice salad and a crusty bread (ours was rye) - very satisfying on a snowy Sunday afternoon...

...Mmmmmmm...

Substitutions:
Earth Balance for butter
Soy Milk with 2 Tablespoons of Soy Milk Powder (Better than Milk) for cream

6 comments:

  1. You clever bee, you! I'm excited about this blog. Can't wait to see all the recipes you vegan-ify!

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  2. sounds good (although I've never had vegan margarine...to my knowledge!)

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  3. who doesn't love potato soup? i'm looking forward to more of these recipes, t!

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  4. Hello, love the new blog! Had to 'smile into my beard', being a vegetarian in France is difficult - being a vegan more so. The French just don't get it. It is easy to get organic (bio) produce though.

    My favourite lunch in France is green salad, with the mustard/vinegar/salt/oil dressing made in the bottom of the bowl in generous quantities, eaten with straight from the bakers pain or baguette to soak up the dressing.

    I hesitate to say 'French' bread as all the bread in France is French - small joke!

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  5. Sounds yummy and I've got the ingredients. Gotta go buy a potato ricer.

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  6. Brilliant blog idea! I'm exited to see how everything turns out :)

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