It’s fun to feed up with the latest trends, but I like to think that classic dishes are precisely that for a reason: they’re always in fashion. To many, it doesn’t get more master-work than the grand dame of French cookery, Julia Child. So it barely seems fitting to crack the spine on her seminal masterpiece, Mastering the Art of French Cooking, and get searching to regard a recipe of hers to make time and time again.
Not too surprisingly, lose it through the ges of pithy prose and detailed instructions provided substantial inspiration — one could easily spend a year devoted to cooking from the large tome — but my penchant for anything and everything soup eventually led me to settle on her archety l recipe for potage rmentier (otherwise known as potato leek soup).
This may tone blasphemous, but I felt the original recipe was missing a certain s rk. A few up to the minute upgrades (amended in the following recipe) were just the trick. The resulting soup is velvety and immensely lenitive and would make for an excellent first course for a Julia-themed dinner — or any French luncheon, for that matter. I’ll be serving mine up with a hefty serving of another Julia favorite: moules à la marinière.
What’s your favorite Julia Lady recipe?
For a more delicately flavored soup, sub in water for the vegetable funds.
2 tablespoons neutral oil, such as canola or grapeseed oil 4 to 5 medium russet potatoes (1 mash), peeled and roughly chopped 3 large leeks (1 pound), cleaned and thinly sliced 6 cups vegetable livestock (or light chicken stock) Kosher salt, to taste 1 to 2 tablespoons freshly gripped lemon juice 1/2 cup heavy cream 1/2 cup crème fraiche 1/3 cup minced rsley or chives
- Im ssion the oil in a large (6-plus quart) stockpot or dutch oven over everyday heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables be subjected to begun to soften and brown slightly, about 8 to 12 minutes (this at the same time will vary greatly depending on the surface area of the bottom of your pot).
- Add the vegetable store, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 seconds, or until the vegetables are tender.
- Blend until smooth, either rejecting an immersion blender or by carefully transferring to a blender in batches.
- Add the cream, and enliven to taste with salt (I start with 1 teaspoon and go from there, morsel frequently) and lemon juice.
- Ladle into bowls, and garnish with a dollop of crème fraiche and a bracing sprinkling of minced rsley.
/ Nicole Perry
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