Today would have been Julia Child’s 100th birthday! In her honor and as part of the many celebrations going on today, I made another of her fabulous and easy dishes from Mastering the Art of French Cooking. This is perhaps one of the easiest soups of all to make…Vichyssoise, or cold leek and potato soup.
According to Julia, this is an American invention, made by taking a base Master recipe for leek and potato soup, making it with stock instead of water and adding cream, then chilling. It couldn’t be simpler to make and it is stunningly delicious. Here’s how I made it based on her recipe.
Clean and peel 1 to 1-1/2 lbs. of potatoes and slice them then put them in a soup pot. Add about 3-4 cups of leeks—the white and only very light green parts, cleaned and sliced. Cover with 6 1/2 cups of low sodium chicken stock and about 1 teaspoon of salt, bring to a boil, reduce the heat to a simmer and cook partially covered until everything is very tender, about 40 minutes. Remove the pot from the heat. Using a stick blender, puree the mixture in the pot until it is very smooth. Stir in 1 cup of cold, heavy cream, then season to taste with salt and freshly ground black pepper (Julia uses white pepper, I used black). Chill the soup in the fridge and serve with a little dribble of cream and some fresh snipped chives. So easy! And the taste…you just can’t believe how deliciously complex and luxurious the flavor is in this soup.
Today is the big day, so don’t forget to post your Julia tribute dish photo to your own Facebook page or your blog, then share it to my Facebook page for us all to see and be inspired.
Happy Birthday Julia Child, and Bon Appétit to you all!