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Potage Darblay
Potage Darblay is a traditional French recipe for a classic soup of potatoes in a milk base thickened with an egg yolk and arrowroot liaison and served garnished with julienned vegetables. The full recipe is presented here and I hope you enjoy this classic French version of: Potage Darblay.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesMilk RecipesBritish Recipes
Also known as pottage julienne Darblay this classic potato soup is bound with an egg yolk liaison and served topped with julienned vegetables.
Ingredients:
500g potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
45g butter
600ml milk
300ml water
1/2 bayleaf
salt and freshly-ground black pepper, to taste
For the Liaison:
1 egg yolk
1 tsp arrowroot
4 tbsp single cream
To Garnish:
1 medium-sized carrot, scraped and julienned (discard the woody core in this recipe)
1 medium-sized onion, julienned
1 celery stick, julienned
30g butter
salt and freshly-ground black pepper, to taste
Method:
Melt the 45g butter in a pan, add the sliced potatoes and onion and stir to combine. Press a buttered piece of greaseproof (waxed) paper onto the vegetables then cover with a lid and allow to sweat down slowly for 6 minutes. At this point, remove the paper and pour in the milk and water. Add the bayleaf and season to taste then bring the mixture to a boil. Reduce to a simmer, cover the pan and cook for 20 minutes (ensure that the soup is only simmering very gently at this point).
For the garnish, prepare the vegetables and cut into thin julienne strips (matchsticks) that are no longer than 4cm. Melt the butter in a small pan, add the vegetables, season lightly and stir to combine. Cover the vegetables with a piece of buttered greaseproof (waxed) paper and a tight-fitting lid and sweat down gently for about 10 minutes (you want the vegetables to be tender by not coloured).
Take the soup off the heat and allow to cool slightly, then process in an electric blender or food processor until smooth. Wash the pan, pour the puréed soup back in and allow to re-heat gently.
For the liaison, whisk together the egg yolk, arrowroot and cream in a bowl. Beat in a ladleful of the hot soup to temper then pour this mixture back into the pan in a thin, steady, stream, beating all the while with a wooden spoon. Re-heat gently (do not allow to boil or it will curdle) until the soup thickens.
Turn into a warmed tureen, add the garnish and serve.
