It’s been a busy week, but couldn’t let the 100th celebration of Julia Child’s BD go unnoticed. A perfect, yet perfectly simple soup from her Mastering the Art of French Cooking, Julia Child’s leek and potato soup is a family favorite. Julia used this soup as a versatile soup base for variations such as adding water cress or chilling for a vichyssoise.
- 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
Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill (I used an immersion blender). Correct seasoning. (*) Set aside uncovered until just before serving, then reheat to the simmer.
- 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
- 2 to 3 Tb minced parsley or chives
Off heat and just before serving, stir in the cream or butter by spoonfuls (I used cream). Pour into a tureen or soup cups and decorate with the herbs (I used chives).
Thank you, Julia. It’s wonderful!
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