Super Secret Spy Chef

So what’s been stirring up in the kitchen? Well, apparently a super secret spy has. Many may wonder how this came to be, so here goes.

Julia Child, born in 1912 didn’t exactly know what she would be doing 30 years from then. After graduating from college, she went into business as an advertising writer. When World War II broke out, she felt the urge to serve her country, but since she was 6’2” (imagine that – very easy target), she wasn’t qualified for the army. So instead she volunteered her services at the OSS Headquarters; Office of Strategic Services (previous version of CIA). She hoped to become a spy, but at first she was assigned clerical work.

Later she worked with the OSS Emergency Sea Rescue Equipment Section and developed the infamous shark repellant for the Navy. It was between 1944 and 1945 when she was stationed in China that she gained access to top security clearances. She dealt with lots of classified information and messages.

So how does Julia go from this to a chef? Well, after meeting her husband, Paul Child, another OSS officer, she fell in love and soon married him in September 1946. He was stationed to France, she came along then fell in love with something else…French cuisine. From then she attended Le Cordon Bleu and became a chef with a national TV audience (this may be how you know her).

There was always speculation that Julia Child was a spy, but they were always dismissed – until recently when documents were shown of her employment with the OSS. Unfortunately, she died two days before her 92nd birthday in 2004, but her recipes definitely still live on. See one of her infamous entrees below:

What you need:

· 4 cups sliced leeks, white part only
· 4 cups diced potatoes, old or baking potatoes recommended
· 6 to 7 cups water
· 1 1/2 to 2 teaspoons salt or to taste
· 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
· 1 Tablespoon fresh chives or parsley, minced

If you won’t be using pureeing methods, you just need to chop up the veggies neatly. You will also need a 3-quart saucepan that has a lid. First you place the leeks, potatoes and water into the pan, then bring to a boil. Add a little salt and cover the plan slightly – simmer for about 20 to 30 minutes when the veggies become tender; this is when you will taste it and decide whether more seasoning is needed. Once it tastes fine, let it chill and add a bit more cream if you’d like. Taste again; make sure it has enough seasoning. Once okay, sprinkle the soup with chives or parsley and serve!

Related posts:

1. Butternut Squash Soup