Julia Child's Favorite Soup Was A Cold French Classic

Julia Child arguably introduced the American public to French cuisine, simplifying what until then was more of an abstract concept than a viable style of cooking in stateside kitchens. While she's also responsible for popularizing cooking shows and loudly proclaiming  her dislike of cilantro (joining the group of celeb chefs who famously hate certain foods) another masterpiece is her 1961 cookbook "Mastering the Art of French Cooking." The book is the result of Child's education at Le Cordon Bleu as well as a decade of research and writing. In that hallowed culinary tome is a recipe for her favorite soup — vichyssoise. Quintessentially French in its delicious simplicity and use of high-quality ingredients, this cold soup is a classic that's remains popular and versatile. It can be the highlight of a cozy weeknight dinner or the opening course of an elaborate meal, filling both roles with equal ease.

It's interesting to note that when the culinary icon first introduced the recipe in her book over half a century ago, the process of making it was slightly different because of the absence of modern kitchen appliances. However, the handful of ingredients required remains the same. You may also know vichyssoise as potato and leek soup because of the base ingredients used, but the French version popularized by Child adds a few more touches that transform the dish into a luxurious experience. And if you're hungry for more of the allium-spud combination, French onion mashed potatoes are the side you need.

Vichyssoise is made with a simple combination of potato, leeks, chicken stock, cream, and chives for garnish. Its origins are contested, but the soup was popularized by French chef Louis Diat back in 1917 at the New York Ritz-Carlton. While it can be served warm, a cold vichyssoise is a summer gem much like the cold soup that helped chef José Andrés fall in love with his wife.

To make this French classic à la Julia Child, simmer the leeks and potatoes in broth until they are tender, then blend them into a puree. In Child's 1961 book, she directs readers to push this mixture through a sieve to get it smooth. Now a good blender will do the trick, but do it in small batches for optimal results. Mix in the cream, salt, and pepper, garnish with chopped chives, and the soup's ready! Anthony Bourdain also had an iconic version of the vichyssoise in which he briefly sweated the leeks and potatoes in butter before simmering. He also added a touch of nutmeg.

You can use onions in a pinch if you don't have leeks, and most types of potatoes will work, as will vegetarian broth. When seasoning, remember that cold dishes require a touch of oversalting for the flavors to emerge. And finally, as Julia Child herself reminded home cooks, ensure the ingredients are fresh, and that you give them enough time and attention to cook them to perfection.