This creamy, easy soup tastes like a dream. So elegant…so Julia.
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. Continue reading
Fresh from the oven, Clafouti is puffed and bubbly!
Coq au vin, Boeuf Bourguignon, Vichyssoise, Clafouti… had these names even been pronounced much less heard of in any home kitchen in the United States before 1961? I’m sure they had somewhere, but was anyone actually cooking them at home? I think not so much. Continue reading
Elegant and easy, this cold soup has been a staple in our house all summer long. Such a staple that I whirr it up in the blender at least every other week. We gobble it up in no time flat, and then want more and more. In fact, it’s been relegated to the status of something so simple and quick to make that it’s almost like making a peanut butter and jelly sandwich…almost.
But it really deserves a bit more attention than it’s gotten thus far. I posted the base of this soup when I first started this blog, but since that time I’ve made it so often that I could make it in my sleep! And I think I’ve perfected it now. Continue reading