“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” – Julia Child
Elizabeth and I were invited to celebrate Julia Child’s 100th birthday by joining several other foodies in promoting a Julia Child recipe each week. You can imagine how excited we were – a Birthday Party for a culinary icon like Julia Child! That’s our wheel house – so of course, we signed on. Each Monday, for 100 days leading up to Julia Child’s birthday, JC100 selects and sends a recipe to participating bloggers with the option to cook and post or share online. It’s week 5 and we decided to try our hand at the recipe. Well truthfully, Elizabeth put her talents as a home chef to work; and, of course, produced a magnificent meal using Julia Child’s Vichyssoise – Cold Leek & Potato Soup! Since you can’t enjoy a taste, please enjoy her photos and use the recipe below to give it a try in your kitchen. This is a perfect meal for summer entertaining and a great way to get started cooking à la Julia Child.
Check out JC100’s Facebook page to learn more about this awesome celebration and be among the first to discover Julia Child through the kitchens of foodie bloggers every Thursday!
Julia Child’s Vichyssoise – [Cold Leek and Potato Soup]
This is an American invention based on the leek and potato soup in the following master recipe.
For 6 to 8 people
- 3 cups peeled, sliced potatoes
- 3 cups sliced white of leek
- 1 ½ quarts of white stock, chicken stock, or canned chicken broth
- Salt to taste
- ½ to 1 cup whipping cream
- Salt and white pepper
- Chilled soup cups
- 2 to 3 Tb minced chives
- Simmer the vegetables in stock or broth instead of water as described in the master recipe. Puree the soup either in the electric blender, or through a food mill and then through a fine sieve.
- Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.
- Serve in chilled soup cups and decorate with minced chives.
Master Recipe referenced above
[Leek or Onion and Potato Soup]
For about 2 quarts serving 6 to 8 people
- A 3- to 4-quart saucepan or pressure cooker
- 3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
- 3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
- 2 quarts of water
- 1 Tb salt
- 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
- 2 to 3 Tb minced parsley or chives
- Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook uner 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
- Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. (*) Set aside uncovered until just before serving, then reheat to the simmer.
- Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into tureen or soup cups and decorate with the herbs.
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.