In honor of her 100th birthday, I’m sharing a classic recipe from Miss Child that exemplifies the summer season and her flair for flavor. Santé Julia!
Have you ever tasted veggie stock from a can? In my opinion, it doesn’t really resemble the taste of vegetables at all. Making your own stock is a really easy way to elevate cooking in the home kitchen and make your dishes taste fresh and flavorful. I always make it in big batches, about half of which goes in the fridge. The rest gets stored in airtight plastic containers in the freezer.
This creamy soup is rich and satisfying and is perfect for a brisk fall day! I was tempted to add ½ and ½ at the end of the recipe, but after I blended and tasted the soup I realized it wasn’t necessary.