Make Julia Child's Iconic Potato-Leek Soup Tonight! #vegetarian #veggies

It's enjoyable to stay aware of the most recent patterns, however I like to imagine that exemplary dishes are only that for an explanation: they're generally in style. To many, it doesn't get more great than the fantastic woman of French cookery, Julia Child. So it just appears to be fitting to break the spine on her original gem, Mastering the Art of French Cooking, and get looking to discover a formula of hers to set aside a few minutes and time once more.

Not very shockingly, flipping through the pages of terse exposition and itemized directions gave adequate motivation — one could without much of a stretch go through a year dedicated to cooking from the heavy tome — yet my affinity for everything without exception soup in the end drove me to choose her exemplary formula for potage parmentier (also called potato leek soup).

This may sound godless, however I felt the first formula was feeling the loss of a specific sparkle. A couple of present day updates (corrected in the accompanying formula) were only the stunt. The subsequent soup is smooth and enormously relieving and would make for an incredible first course for a Julia-themed supper — or any French feast, so far as that is concerned.

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INGREDIENTS

• 2 tablespoons neutral oil, such as canola or grapeseed oil
• 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
• 3 large leeks (1 pound), cleaned and thinly sliced
• 6 cups vegetable stock (or light chicken stock)
• Kosher salt, to taste
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1/2 cup heavy cream
• 1/2 cup crème fraiche
• 1/3 cup minced parsley or chives

DIRECTIONS

1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
5. Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

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