What was Julia Child's favorite soup?

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup , known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

What is the secret to soup?

7 Tips for Successful Soup Making Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. ... Sauté the Aromatics. ... Start with Good Broth. ... Cut Vegetables to the Right Size. ... Stagger the Addition of Vegetables. ... Keep Liquid at a Simmer. ... Season Just Before Serving. Oct 9, 2022

What is Julia Child's most famous dish?

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

What is Julia Child's favorite meal?

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

What makes homemade soup taste better?

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

What gives soup the best flavor?

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

What makes homemade soup taste good?

To make a good soup, you have to build flavours as you go . Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

What does vichyssoise mean in French?

[viʃiswaz ] feminine noun. (Cookery) (= soupe) vichyssoise ⧫ cream of leek and potato soup . Collins French-English Dictionary © by HarperCollins Publishers.

What food did Julia eat for the first time?

Julia ordered the simple, classic French dish— fillet of sole cooked with butter, lemon, parsley and flour . The meal proved to be life-changing, sparking her culinary curiosity and a desire to learn French cooking. Julia wasn't born with a wooden spoon in her hand; it took time to learn her way around the kitchen.

What style of cooking did Julia Child use?

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

What was Julia Child's favorite restaurant in Paris?

Chez Georges is known as one of Julia Child's favorite restaurants, and I certainly know why! My boyfriend and I were two of the only tourists in the restaurant, and we were...

Peasant Soup (Like Olga's) Recipe

Submitted by Chef #914482

"This recipe is the most like Olga's Peasant Soup because it is made with lamb and barley."

Download

photo by 824118

Ready In:: 45mins
Ingredients:: 14
Serves:: 6

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ingredients

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
³⁄₄ cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
¹⁄₄ teaspoon thyme
¹⁄₄ teaspoon Greek oregano
¹⁄₄ cup dried parsley
salt and pepper

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directions

In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
Drain off fat.
Add tomatoes, garlic, bay leaf and broth.
Bring to a boil.
Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
Then reduce to simmer for 30 minutes.
Salt and pepper to taste.
Serve with toasted pita bread triangles.

Questions & Replies

Bless me, I forgot the peas. Don't forget the peas.

Laura J O.
I worked at the Olga's Kitchen in Woodland Mall, Grand Rapids, Mi for 3yrs as a host and waiter and watched the Kitchen crew make this soup. There is no celery, or mixed Vegetables. It is the Lamb/Beef, tomato juice, beef broth, zucchini, carrots, green beans, onion, garlic, barley and herbs. Plain and simple. you can make it any way you want, but it didn't have celery or mixed veggies.
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Laura J O.

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Reviews

OK so I am an absolute Olga's fan and LOVE their peasant soup! I was bound and determined to replicate it. Having said that I recently went to our local Olga's for lunch, ordered the soup and dissected it as best as I could. I even enlisted our server to help me with the ingredients which she did. This recipe is close but needs a few important alterations. First off, there is no corn or diced tomatoes in the original soup so nix the tomatoes and get a bag of green beans and a bag of peas and carrots and use about half of each. Unless you don't care if there's corn in it then knock yourself out. Next, the restaurant uses ground gyro meat which is beef and lamb not ground lamb. I found gyro meat frozen and sliced at GFS (Gordon Food Store) and it was pretty good! Put that in a food processor and blend it up until diced then sauté it in stockpot. I should have drained off the fat, next time I will. The restaurant uses chicken broth/stock NOT veggie broth and they also use tomato paste. I used half and half of chicken stock and veggie stock/broth and doubled the amount. I used one small can of tomato paste. I cooked it all up but it still wasn't quite right. I agreed with a previous reviewer about it lacking sweetness so I added a bit of sugar but that still wasn't right. So I added a can of tomato soup for tomatoey sweetness and a bit more veggie broth and voila! The closest thing I can get next to heading to the restaurant.

rhoke813
This is very close to how I remember Olga's Peasant Soup tasting. I haven't eaten there in years but it was delicious just the same. Next time I will add more broth, as it was very thick. I will definitely be making this again.

lisafelger_9876542
Made this using my leftover Easter lamb. I made stock from scratch, used raw veggies (not frozen or canned), and doubled the recipe. Since my lamb was already cooked, I followed the rest I the instructions and just added the cold, cooked, minced up lamb into the pot when I added the barley. It tastes great - much like Olga's - but I thought it was lacking a little sweetness so I added a few pinches of sugar. Thanks!

merron-iru kami
I made this 1-9-2013.. It smelled and tasted just like the Peasant soup at Olgas... The only thing I would do different is use more broth it came out thicker than I like it. I used the one pound lamb and it was DELISH! Will be making again!!

See Also
Copycat Outback Potato Soup Recipe

shley_80
Just so everyone knows. Use Gyro meat for the soup instread of Ground Lamb. Put the meat into a food processor and grind it up. Then add it to the soup.

OnRappell

see 2 more reviews

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Tweaks

Not sure what the previous user did wrong, I love this soup at Olga's and tried this recipe, and it turned out better than at Olga's. I made a couple of minor modifications, I added 1 cup of chicken broth and used ground pork instead of lamb... it was awesome. Very tasty, rugged and hearty, not a soup for the shy.

824118
Olive oil

Rose G.