Julia Child's Vichyssoise | Jamie & Julia
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- Опубликовано: 20 май 2024
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make the cold soup Vichyssoise (potato & leek soup)!
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Recipe:
3 cups Peeled, Sliced Potatoes
3 cups Sliced White Of Leek
1-½ quart Chicken Stock
1 cup Whipping Cream
Salt And White Pepper, To Taste
3 Tablespoons Chives, Minced 
Развлечения
the “is there no butter today? no butter??” killed me. a true fan of julia child
Its kind of strange for me to not sweat the leaks in a a Vichyssoise recipe before adding the potato and stock
As I mentioned above, I make Julia’s recipe from one of her old tv shows of some 40+ years ago. She does sauté/sweat the 1# of leeks and 1/2 cup of chopped onion in 1/4 cp. butter (1/2 stick). Just to sweat, not get color. It doesn’t cause a problem when served cold at all.
I just finished off a pot of vichyssoise soup that I made a couple of days ago. It’s from a handwritten recipe I wrote after watching an episode of a Julia Child program on PBS probably 40+ years ago. It is just as delicious as the first time I made it. I wanted to see if Utube had that old episode but I came upon yours instead. Yours looks pretty close but much thicker than the version I have. That recipe called for 1# of potatoes, one pound of leeks and 2 cans of chicken stock and 1/4 cup of onions. Cook 45 min., purée in blender, stir in 2 cups milk and 1 cup heavy cream. Top with chopped chives (which I never have on hand but chopped scallion tops work great). I’m not a fan of super thick soup so I love the version I have. It is delicious! The only other time I had vichyssoise was as a child (I’m 74) on a train diner car and this version duplicated my experience exactly. I’m just glad to see that young “chefs” are still making this classic recipe today! Bon appetite 👩🍳!
Thanks for sharing this!
Your own soup sounds delicious
I'm not sure if it's been made clear, but when julia's recipe call for passing chunky stuff through a sieve, it helps knowing the french have a very different interpretation of 'sieve' or 'strainer' than in the states. What she's referring to is a chiniois, or what's called in the states a conical sieve, which is tall and made out of stamped sheet metal instead of mesh. A 'real' one will always include a wooden pestle shaped right for mashing and forcing food through the holes and a bent lip for resting on the edge of bowls and pots.
Jamie & Julia. Such a great pair. Thank you.
😁
I remember the first time I had vichyssoise. I was 11 or 12 years old, ordered it in a French restaurant in the states. Zing! I was forever in love with French food. I progressed as a child to Croque Monsieur, Escargot, other wonders of French cuisine. Then met Julia via PBS. Mesmerized by the queen. So glad you are introducing more people to her art. Love to see you try the finished dish you have prepared!
I can understand the lack of butter. Since it's a cold soup, the butter would solidify and need to be skimmed off. Cream remains liquid at room temp. If you do reheat it you can add a knob of butter for flavour.
Actually, potato and cream emulsify butter into the vichyssoise. It won't rise to the surface BUT if it solidifies in emulsion when chilled it can give a kind of gritty, unpleasant texture.
@@gonzaloperez7124 thank you! I just thought that the butter wouldn't work cold in general so I am happy for an explanation as to why.
Julia was the most superb cook of her era before today’s knowledge and modern cookware. She knew then many tips and techniques of today.
Darn leeks are full of sand, they grow in sandy soil, but are soooo delicious. Worth cooking with, are quite underrated
When you got that blender out, I was like, "This dude needs a boat motor." And then you had one! Aren't they fabulous? Almost as fabulous as you!
I like this guy I found on accident watching Batman returns on Hulu. I know I'm really late to the show but I like this guy. I'm also a little drunk
I started binging these last night after my fam and I woke up at midnight to make cookies. This is now my new favorite series!
A moulinette is a food mill, basically a hand blender. I used it when my kids were babies to make their baby purées.
I love this dish! I do sauté the leeks in butter till soft, before adding the potatoes and broth.
That is a perfect thumbnail of a soup photo!
I think it is best warm. It is so awesome! I saw Julia say use water only on her YT video. The chicken broth in her book recipe is a surprise.
That's where I learned about this soup, too!!! I always wanted to know WHAT it was, so thank you for doing this recipe! 3-year-old me can achieve inner peace now, knowing this, lol.
I love the almost disappointed, surprised "No butter?"
Very curious about this soup. I might try making this over the summer.
Been cooking since I was 11 years old. Cook various type like Japanese, Chinese (cooked Mapo Tofu Sichuan style yesterday ), some European food as well. My Tenpura is great making it for 42 years. I make my own batter from scratch.
you inspired me to look up this recipe and i s2g i just got finished immediately eating a quart of it by myself. absolutely beautiful simple little soup
The French have great amazing gadgets, to make cooking easier. Moulinette is like a sieve thing. My dad bought an aluminum "Mouli-matic", has 4 or 5 discs for slicing, grating,etc, by hand (WAYYY before electric food prosessers), amazing efficient, this was in the 50's!!! I still have it, so durable. we take it camping!
One of my favorite soups; thank you for sharing Julia's recipe 🍲
I use my stick-liquidizer for exactly this purpose all the time.
Potato and leak soup is like my 3rd favorite soup, i would love to try Vishyssoise! ty for vid
Love this soup
Vichyssoise is wonderful in the summer
I made that master recipe, the leek and potato soup, and despite the simple ingredients, it was one of the best soups I’ve ever tasted. Even my young children loved it.
Hey dude just a quick tip when you're working with leaks you should always chop them and then soak them in water and drain them because there is a lot of hidden grit and small bugs that you can't see
My new favourite series to watch! Awesome job man, Thanks 😊
My partner got me a first edition of this cookbook, and I'm ironically making this tonight! Thanks for the video, I wanted to cook along with Julia but you are enjoyable to watch so I will follow along with you ☺️
Looks like a super easy yet rewarding dish! Definitely gonna give it a go soon 😊
The difference is: leek and potato soup is a hearty soup served hot, good for winter. Vichyssoise is an elegant, silky smooth white soup served chilled, excellent for a summer dinner or luncheon. NB Leeks are delicate and dry out quickly, that's why British leeks often come in sealed bags. Cabbages or onions don't.
I remember the first time I had gazpacho. I was like why is it cold. I was so uncouth in my early life. 🤣
*VERY FAVOURIT-EST SOUP - EVER, EVER, **_EVER!!!_*
Many years ago we were invited to a "Formal Dinner Party, Black Tie ONLY." However, it was ALSO a "pot luck," amongst close friends, and OUR specifically _"ASSIGNED DISH"_ was, as per the Hostess, "Vichyssoise." When I asked our Hostess if she was absolutely certain she wanted Vichyssoise, a soup served cold, for a cold winter's evening meal, she replied with "No, I want it hot," so I responded "OK, *_Potage Parmentier_* it shall be; same soup, different temperature!"
Not having any actual "formal" attire, I finally located a _VERY_ sheer, knee-length, dress, made of thin chiffon, heavily hand beaded, that was actually made in the "Roaring Twenties" and *"had been donated to a charity barrel" in the 1930s!* I lined it with a very lightweight white fabric (for at least a _MODICUM_ of modesty!), made a large pot of leek & potato cream soup, stuffed my DH into his wedding finery, & away we went!
Another of the couples in our "friends group" served as the maid & butler for the dinner, the table was set with white linens and silver, and one male guest actually arrived in his Naval "dress uniform" - complete with a sword - with which the host requested he carve the Turkey breast!
It turned out that the menu consisted of roasted Turkey (breast meat ONLY) with a white gravy, hot _Potage Parmentier_ soup, white asparagus spears, white dinner rolls, white wine _(ONLY),_ & I don't recall what else, but EVERY SINGLE FOOD ITEM WAS WHITE! It turned out the Hostess read somewhere that a meal wherein _EVERY FOOD ITEM_ was the SAME COLOR would be *TOTALLY UNAPPETIZING!* That was erroneous, *as it was **_ALL_** DELICIOUS!* Great fun, too. 😉👍
That was many years ago, now, & several of the guests have passed away, but the memories of a delightful meal - enjoyed with good friends - remains alive & well. Also, I believe the Host _FINALLY_ forgave "We, The Ladies" for usurping - then smoking to mere stubs - all the rather expensive cigars he had purchased "For The Gentlemen." *(At least I **_THINK_** he forgave us....!)*
This is one of the most under-rated soups here in the US. We need to prepare and eat it more. So nutritious! It's better hot, and served just as a plain ol' 'Mericun patootie and leek soup.
So glad you also thought of Batman as well cause its the only time I've heard that word before now lol
Chef let me make this for the restaurant I work at and everybody loved it.
Lovely recipe! (I’ve cooked with leeks before and sometimes they’re full of dirt.)
Now I want to make this recipe too!
Looks yummy!!
No butter? Wow. I'd be slathering it on some baguette on the side. Uncharacteristically few ingredients, quite a surprise. Not even any wine? Clearly sometimes less really is more. Well done!
Can you add to the list of item you use like the sizes of the Le Creuset pieces, brassier, saucepan, Dutch oven, Emersion blender, sieve, bowls, quiche pans
I was hoping Batman Returns would get a mention and I was not disappointed!
i find sweating leeks in olive oil and butter enhances the soup’s leekiness 🙃
Could you please tell us how to do this sweating of the leeks?
@@VickiTakacs. one way is cook till softened in butter, olive oil and salt @ medium low temperature in a thick pan, stirring occasionally
@@MarcesAurelius Hey thank you for that.
Felicity Cloake - food editor for The Guardian! Highly recommended! Love your vids - you make me laugh so much!! Great style!!
Jamie: Why don't you make a playlist of all the J&J videos, please!
Jamie & Julia | ANTI-CHEF
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Love leek and potato soup, never did the vichyssouse part.
This is a very good recipe for this simple dish! Personally I like to sweat my leeks first in like 2tbsp of oil for like 5 minutes before I add the potatos! I also like to add a bay leaf to my boiling stock. I always top with chives, but sometimes I add a little flair with a spritz of cheddar cheese (especially if serving hot-it’s amazing hot!) or crumbled bacon!
White pepper is usually sharper than black pepper. Use it with caution. Also, if you want it thinner, just put some 2% fat milk in it. Also, I made this and used an immersion blender --- I did not need to sieve it.
My book just arrived man its cool. I am also a culinary school student and i want to be a chef and this book is good for professionals and pro chefs. But it kinda annoys me that i have to convert everything to metric lol
You're gonna love it! Totally...that one annoying thing is the conversion. I'm the same, prefer the metric.. SIRI comes in handy big time for that
I love leeks! There's a leek/bacon pasta recipe that's (chef's kiss)
You are so very funny in each episode!
When he pulled out that stock pot, I had to double check to make sure this wasn't a Marco Pierre White recipe
Still enjoying the bowl catch.
You seem to be gaining confidence bud! Way to be!
So you made potato pure soup 🍲 nice
One day I’ll try.
I prefer it warm
You have massacred that book dude 😂😂
Another great dish from your kitchen.
NICE. See ya next Week.
You Crack me up!
A moulinette is a food mill!
read the recipe which calls for 3/4 lb of potatoes.. not 3 lb
Moulinette (fr., lit. "little mill"), in English a food mill. A great thing to amuse the kids for a couple hours when you're an Italian mother in need of enough crushed tomatoes to make 5 gallons of passata, but as an adult I'd much rather use a blender.
Yes, I speak from experience as one of the kids milling tomatoes for literal hours. Effective, but not very fast or convenient.
UK: We fill the veg packets with nitrogen, so the veg stays fresh until you open it.
I just read this was Julia Child’s favorite food. And there’s no butter!
You're cool dude
Revenge is like Vichyssoise.
Moulinette, known in America as a food mill.
Another fun episode. To my pallet, white pepper reminds me of what kerosene must taste like. Ick.
Literally am only here because for the 70857 I’ve watched Batman returns and this being my one and only knowledge about the soup my curiosity about it is beyond words so I just had to see what it was
Always wash leeks thoroughly after your chop them up.
create your own stock with chicken backs n necks and some thoighs and a bouquet garni its good
I would probably eat it hot, I don’t like cold soup. But anyway good job with this recipe!
Just so you know hot liquids and blenders usually end up with explosive results.
Batman returns definitely brought me here
A Knorr Stockpot chef Marco Pierre White approves XDD
I think she once said if butter 🧈 terrifies you, use cream.🤔
YOU FORGOT THE SHERRY.😮
"Pristine white"
lol so it's meant to be a cold leek n potato soup... ironically a bay leaf would have enhanced the flavour
Look at you, saying "hob", are you learning lots of new words?
Hahaha! Nice catch! I just picked that one up recently!
Julia Child so would have used an immersion blender if she would have had one...
You didnt rinse the leeks 😬
Totally unrelated but I’m so curious. Don’t want to be rude - just wondering. Lately I see so many young men in videos and on zoom meetings wearing knit hats inside. Why do they do that? Maybe the new baseball cap. Any thoughts?
Never reheat Vichyssoise. It weeps.
Every time I see potatos and a blender I get PTSD ... after a christmas "accident" with mashed potatos and a blending stick, I will never ever put my potatos near such a thing again. It was like thick glue and you just can't eat it. Terrible texture.
That vichyssoise receipe is awfull 😂 Mrs Child should be ashamed...
Here's the real french one (my mothers receipe) :
Of course it needs butter ! You are supposed to cook leeks in butter WITHOUT coloring them, so very slowly to keep them white. This step concentrates the flavours. After that, you would add light FRESH chicken broth (made with a chichen carcass), potatoes (variety : rate du touquet) and cook for 30 minutes with a touch of salt and nutmeg, bay leaf and spig of thyme.
After that, remove thyme and bay leaf, mix it and add double cream, let cool in the fridge. Mix again and serve very cold with chive. You can add a quenelle of salted whipped cream if you want, but in this case, divide the cream you added in the soup by half.
This way you'll have the best REAL vichyssoise ever 😉
Who else is here because of Drake and Josh?
Your background music in the beginning of your video is annoying !!!