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Not to get all Julie Powell on you, but since seeing “Julie & Julia,” a couple of years ago (loved it!), I have been inspired to try some Julia Child recipes.
I am neither as obsessed nor as wacky as Julie Powell, the young woman who created a sensation by setting a goal of cooking all 536 recipes in Julia Child’s tome “Mastering the Art of French Cooking.” She gave herself exactly a year to do it, and blogged about her progress. As happens these days, a book and a movie followed.
As Aug. 15 — the 100th anniversary of Julia Child’s birthday — approaches, now is the perfect time to showcase Potage Parmentier (Potato and Onion Soup), my favorite Julia Child recipe.
My family has been very happy to eat this repeatedly, as I tinkered with it to streamline and adapt it to today’s tools and tastes. For example, Julia Child didn’t have an immersion blender and favored a food mill, but I like the ease of sticking my immersion blender into the pot, so I recommend that. And I use a little less salt, I prefer easygoing onions over Julia’s fussier leeks, I add garlic and I add a bacon flourish at the end. (Everything potato is better with bacon.)
‘If You’re Afraid of Butter, Use Cream’
Julia Child famously said, “If you’re afraid of butter, use cream.” She called for either/or in her original recipe, and I decided since I am afraid of neither, I would use both. Employing the pair makes a lush, suave soup that is not the least bit unctuous. (Go ahead; I’ll wait while you look up that useful word!)
Julia also advises that this makes a great soup base, and once you have it made, you may add any manner of leftover cooked vegetables that are calling your name from the fridge. Think string beans, cauliflower or broccoli for starters. Let your imagination loose on your own leftovers. Hmmm…I might throw in some grilled diced chicken or steak if I need it to be more substantial some time, or even some fresh chopped tomatoes from the garden in the summer.
But first, make it just like this. Close your eyes and slurp.Thank you, Julia, for the memories and the meals.
Is it cheeky for me to tweak a Julia Child recipe? I think she would approve.
Recipe: Potato and Onion Soup (Potage Parmentier)
Summary: A perfectly simple potato soup that will have you rolling your eyes back in your head with its pure flavor. Thank you for the inspiration, Julia Child!
Ingredients
- 1 pound Idaho Russet potatoes (about 3-4 cups), peeled and quartered
- 1 pound onions (about 3 cups), peeled and quartered
- 2-3 garlic cloves, crushed or minced
- 8 cups water
- 1 1/2 teaspoons sea salt
- 3 tablespoons unsalted butter
- 4-6 tablespoons heavy cream
- Freshly ground pepper
- Garnishes: 6 pieces cooked bacon, diced, AND 2-4 tablespoons minced chives and parsley
Instructions
- Place potatoes, onions, garlic, water and salt in a 3- to 4-quart saucepan, and bring to a boil. Turn heat down to a low simmer, and cook, uncovered, for 50 minutes.
- Remove pot from heat, and, using an immersion blender, purée the vegetables (and water) until smooth. Cut the butter into pieces and add it, stirring until it dissolves. Stir in cream.
- Taste and adjust seasonings, adding more salt if needed (careful with salt if you are adding bacon as a garnish).
- Ladle into soup bowls, top with a grinding of fresh black pepper, some chopped bacon and a shower of herbs (bacon and herbs optional but advised).
- Makes about 7-8 cups. Serves 4-6.
Variation
Once you make it with Idaho russet potatoes, try it sometime with sweet potatoes, for a completely different take on this soup. All other ingredients remain the same; just sub 1 pound of sweet potatoes (garnet yams) for the pound of russets.
Source
Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961).
Julia says…
“Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!”
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings (yield): 4-6
Culinary tradition: French
My rating 5 stars: ★★★★★
The Sunday Supper Group has enjoyed creating Julia’s recipes in honor of her 100th birthday. Come join us live on Twitter today at 4 p.m. PSTwhere we will chat about all things Julia (using hashtag #SundaySupper)! Also check out our #sundaysupper pinterest boardfor more recipes.
Please enjoy our Julia Child menu, and cook something from here yourself! Bon appetit!
#CookForJulia Breakfast
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CroissantsbyCookistry
Cheese and Bacon Quiche byTora’s Real Food
#CookForJulia Lunch
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
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Spinach and Cream Cheese Pancakes byHappy Baking Days
Julia’s Chicken Salad byMy Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) byThe Wimpy Vegetarian
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Boeuf Bourguignon byChelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages byDoggie at the Dinner Table
Boeuf Bourguignon byHezzi D’s Books and Cooks
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Ratatouille byBasic N Delicious
French-style country pate byThere and Back Again
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Oeufs à la Diable byWhat Smells So Good?
Soubise byThe Weekend Gourmet
Ratatouille byCupcakes and Kale Chips
#CookForJulia Desserts
Frozen Chocolate Mousse byBig Bear’s Wife
Cream Cheese and Lemon Flan byJuanita’s Cocina
Strawberry Sherbert in Cooky Cups byCravings of a Lunatic
Creme Brulee byWine Everyday
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Dark Chocolate Crepes byFamily Spice
Crepes Fines Sucrees byMangoes and Chutney
Pommes Rosemarie:Apples RosieThe Daily Dish Recipes
Espresso Soufflé byChocolate Moosey
Best Ever Brownies byIn the Kitchen with Audrey
Orange-Almond Jelly Roll Cake byMrs. Mama Hen
Orange Spongecake Cupcakes byMama’s Blissful Bites
Orange Mousse with Greek Yogurt bySue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! byENOFYLZ
Tagged as:bacon, chives, heavy cream, Idaho potatoes, Julia Child, parsley, potato soup, Potatoes, sea salt, soup, unsalted butter
