Soupe Au Pistou | The French Chef Season 5 | Julia Child

Julia Child prepares two unusual French soups: a hearty vegetable brew from Provence which can well be a main course and a cream of cucumber soup you can serve either hot or cold.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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[@Koldeman]

I wonder what Julia would have thought back then, that millions around the world not only continue to watch her shows, but we have instant access to her whole library of programs & cookbooks. Here I am at 4am, having heated up some homemade minestrone soup, & viewing this episode in my kitchen on a hand-held device while trying to doctor it up a little bit so it bears resemblance to this French counterpart soup. I think she would have been marveled to know how revered, remembered, & (most importantly) relevant her cooking continues to be, so many long years after her passing. That's what we call a LEGACY!

[@djmoch1001]

"Just a whiff of zucchini" as she holds probably the biggest specimen I've ever seen my life. God bless this woman! :D

[@amiblueful]

"I think it's very nice with...what was I going to say it was nice with? I think it's very nice anyway." Julia was never fazed. She just moved on. ♥

[@monkfan72]

I can write out this recipe and attach it to the garden zucchini that I leave, anonymously, at my neighbors doors. 😅

[@stringlarson1247]

Just remember the exacting measuers :)

[@suran396]

Wow! Do it!!!

[@pudnbug]

'Garlic gives it that very special flavor' - and it keeps vampires away

[@swc2019]

I chuckled at Julia tossing the residual salt off her hand in the general direction of the sink!

[@stringlarson1247]

Right? I still use her methods since watching her in the 70s.

[@MJK1965]

I grew leeks one year. I told everyone they were welcome to take a leek. I think some of them misunderstood me. 😮

[@alp-1960]

I've made soupe au pistou and if you like vegetable soup you will love it. The pistou is absolutely what makes it delicious. I used tomato puree instead of tomato paste, and six cloves of garlic instead of four because I'm a garlic freak.

[@user-kp5uf9qd4p]

اشمداحبها ياريت تستمرون بلعرض كل الحلقات

[@judysteadman799]

Absolutely Awesomeness

[@UlfilasNZ]

Amazing the way they used to use dried herbs!

[@user-wq9yz7ks8q]

I feel for Julia, having to use dried basil instead of fresh, and jarred parmesan cheese--grateful that some things have improved!

[@rmgtnsteele]

@@user-wq9yz7ks8q What's wrong with dried herbs? They are always at the ready in my kitchen cabinet....Fresh are a pain & never around when needed.

[@davetarpley3740]

Homemade soups are among the best foods on Earth. People raised on canned soups have no idea what they're missing. (Amy's makes a good canned French Vegetable Soup -- but it's still a far cry from homemade.)

[@Nunofurdambiznez]

W O W does that look incredibly fantastic!!

[@bmay282]

...and just a whif of zucchini..!! 🥒 ❤

[@stringlarson1247]

HA. She's f'n hilarious. Absolute treasure to have these on YT.

[@kuxica]

So it’s a French take on Italian Pesto? That’s seeet. I’m excited to try it now.

[@SmartJanitor]

A better version (in Michael Field) adds tomato paste to the pistou

[@garypesci746]

@@SmartJanitor Julia put tomato paste in the pistou.

[@Ea-Nasir_Copper_Co]

DRIED BASIL

[@davetarpley3740]

The limits of 1960s American supermarkets is in stark relief there. And the need for bottled parmesan. Damn.

[@nathanjustus6659]

Given how many weeks or months the “fresh” stuff may have been in the store I’d probably use good dried stuff more.

[@suran396]

I'm not crazy about basil, and I make a kale pesto, which is just pesto but half kale/half basil You think I coukd do the same thing here?

[@memahselfni]

They cut off the theme song 🥺💔

[@davidcookmfs6950]

No butter?

[@garyfurr1467]

Soup ala piss in

[@gaggymott9159]

They were the most feeble carrots I have ever witnessed 😮

[@jinjin530]

farina is flour

[@davetarpley3740]

Farina is Latin for flour but our farina isn't actually flour. It's basically Cream of Wheat, with a slightly different texture. There's an awesome, simple Indian porridge called oopma, full of spices, nuts and butter. A savory dish made of Cream of Wheat -- something I used to hate. But oopma is wonderful.

[@marilynsnider8183]

I'd leave out the peppers, otherwise I'd put whatever you want.