VICHYSSOISE

VICHYSSOISE (chilled leek and potato soup, for about 2-1/2 quarts, serving six)

 Soups, potato, Vichyssoise 1  Soups, potato, vichyssoise 2

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s