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Julia Child’s Vichyssoise
Submitted by Tara Noland @ Noshing With The Nolands on June 7, 2012 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 3 cups Peeled, Sliced Potatoes
- 3 cups Sliced White Of Leek
- 1-½ quart Chicken Stock
- 1 cup Whipping Cream
- Salt And White Pepper, To Taste
- 3 Tablespoons Chives, Minced
Preparation Instructions
Simmer the vegetables in the broth until very tender, about 40-50 minutes. Puree the soup in a blender or through a food mill and then a fine sieve.
Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill. Serve in chilled soup cups and decorate with chives.
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
