Rustic Sausage Potato Soup Recipe • The Prairie Homestead (2024)

FAQs

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.

Russet potatoes, as a member of the starchy/floury potato family, are inherently grainy. Using them in soup will result in an unpleasant gritty texture. When making potato soup, be sure to reach for a waxy variety such as fingerling potatoes, red potatoes, or baby potatoesto get a smoother texture.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

So, can you freeze potato soup? You sure can! But because potato soup can become a broken, grainy mess once thawed, you'll need to make a few easy tweaks. Read on for some simple steps you can take to avoid your soup from becoming sad when you reheat it.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Child's last meal before she passed away was homemade French onion soup. Just two days before her 92nd birthday in 2004, Julia Child died of kidney failure at her assisted-living home in Montecito, California.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

Can I use potato flakes to thicken potato soup? ›

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Soup can become acidic due to a variety of factors such as using acidic ingredients like tomatoes, vinegar, or lemon juice, overcooking certain vegetables, or adding too much of ingredients like wine or citrus. It can also be caused by fermentation or spoilage of soup over time.

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

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.

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.

Julia's first meal in France was oysters and sole meunière. When they first arrived in France and were making their way to Paris, Julia and Paul stopped at the famed Restaurant La Couronne in Rouen for their first official French meal.

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 simply thrilled with the energetic atmosphere, as well as every bite of food and sip of wine.