Potage Germiny Recipe

Prepare aromatics

In a heavy-bottomed pot over medium heat, melt the butter. Add the finely chopped shallots and cook gently, stirring occasionally, until translucent and soft but not browned, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a light roux

Sprinkle the flour over the softened shallots and garlic and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste. Do not let it brown.

Add vegetables and stock

Add the diced potatoes and sliced leeks to the pot and stir to coat with the roux. Pour in the chicken or vegetable stock, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.

Simmer

Reduce heat to maintain a gentle simmer and cook until the potatoes are very tender and the leeks are soft, about 20–25 minutes. Stir in the chopped tarragon and chives during the last 5 minutes of simmering. Season with salt and freshly ground black pepper to taste.

Blend until smooth

Using an immersion blender, purée the soup in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender and purée, then return to the pot. Taste and adjust seasoning.

Temper egg yolks

In a small bowl, whisk the egg yolks lightly. Warm the heavy cream in a small saucepan until it is hot but not boiling (small bubbles around the edge). Slowly drizzle about 60 ml of the hot cream into the yolks while whisking constantly to temper them.

Finish the soup

Reduce the heat under the soup to very low. Slowly whisk the tempered yolk mixture into the soup, then add the remaining hot cream while stirring. Heat gently for 2–3 minutes more — do not boil once the yolks are added or the mixture may curdle. Stir in the lemon juice, then taste and adjust salt and pepper as needed.

Ladle the finished Potage Germiny into warmed bowls. Top each bowl with a handful of toasted croutons, a sprinkle of extra snipped chives, and a small sprig of tarragon. Serve immediately while hot.