Julia Child–I had the thrill of meeting her once. I walked beside her down a long corridor when I at worked at Macy’s Herald Square back in the early 90’s. Julia was delightful, even for those few moments. She waved and chortled her hellos to everyone she passed. She was tall and happy.
Now, when I make this soup, I think of those few moments when I was in the presence of greatness. Aside from her height, her happiness was the most noticeable thing about her. When I make this soup, I try to channel my inner joy, in honor of Julia of course.
The thing that I like best about it is that it is simple. This is not what people think of when they think of Julia Child or of French cooking.
There are only 5 ingredients. Six if you count the garnish.
Aside from a little bit of chopping and peeling, there is minimal work to do here. This soup, Julia’s Potage Parmentier, just simmers away for under an hour, then you take an immersion blender to it, and you are just about done. It can be devoured hot, or you can serve it cold, and then you have vichyssoise.
So channel your inner Julia and serve some happiness tonight.
Julia Child’s Potato Leek Soup or Potage Parmentier
- 4 to 5 cups of peeled and sliced potatoes
- 3 to 4 cups of washed and sliced leeks
- 8 cups water
- 1 tablespoon kosher salt, plus more to taste
- 1/2 cup cream
- snipped chives for garnish
1. Place the potatoes, leeks, water, and salt into a soup pot. Bring to a boil and then simmer for 45 minutes.
2. Using an immersion blender, puree until smooth.
3. Add cream and a little more salt, to taste.
4. Serve hot or cold with snipped chives to garnish and give a pop of flavor.