VICHYSSOISE (chilled leek and potato soup, for about 2-1/2 quarts, serving six)
4 cups sliced leeks, the white part only, well washed
4 cups peeled and diced russet baking potatoes
6 to 7 cups water
1-1/2 to 2 teaspoons salt, or to taste
½ cup or more sour cream, heavy cream or crème fraiche (optional)
1 tablespoon minced fresh chives or parsley
1. Bring the leeks, potatoes and water to a boil in a saucepan. Salt lightly, cover partially and simmer 20 to 30 minutes, or until the vegetables are tender. Taste and correct seasoning.
2. Puree the soup through a vegetable mill, or in a blender or food processor. Add the sour cream, heavy cream or crème fraiche, let soup come to room temperature and then chill.
3. After chilling the soup, you may wish to stir in a little more cream and salt. Taste carefully and correct seasoning. Top each serving with ½ teaspoon minced chives or parsley.
from Julia Child, The Way to Cook