Potage Clamart (Turnip-Leek Potage)

** Clamart is a suburb outside of Paris.

The key to this soup is the fresh peas – so if using frozen, buy the best quality.

4 Servings

6 tbsp. olive oil or butter or mixture of both
1 cup fresh peas
1 carrot
1 turnip
2 leeks
4 cups of water
Thyme & rosemary to taste
1 egg yolk
2 tbsp. heavy cream
Salt to taste

Cut carrot, turnip and leeks into thin slices.
Pour oil/butter into soup pot. Add peas, carrots, turnips & leeks. Cook slowly over very low heat for 2 minutes. Stir continually.

Add 4 cups of water, pinch of salt, thyme and rosemary.
Bring the soup to a boil & then reduce heat to low & cook on low for 30 minutes.

Turn off the heat & let the soup rest 15 minutes.
Run the soup through a blender or food processor to puree then return to the soup pot.
Add the beaten egg yolk and heavy cream & stir well.

Serve hot.

Recipe Review:

This recipe is from Twelve Months of Monastery Soups. Plenty more excellent soups in this book! I highly recommend it.

This soup is simple, fresh and light tasting. Very lightly seasoned so you can taste the vegetables.

For this soup, variations I would suggest exploring would be to roast the carrot & turnip first and then slice them & put them in the soup. It would create an earthier tone.

Alternatively, for a more green spring-like flavor, adding 1/2 cup additional peas and garnishing with wilted spinach or swiss chard.

If you’re up for more dairy, up the heavy cream or try 1/4 cup of sour cream to make a richer soup.