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Julia Child’s Vichyssoise
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Description
Potato and leek soup served cold makes a great summertime soup!
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
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.
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2 Comments
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Kara A Sherk on 11.13.2018
Every American Vichyssoise recipe I have ever seen calls for stock. However, Julia Child’s recipe does not use stock, only water. Stock overpowers the subtle flavors of the leeks and potatoes. Try it without the stock, you’ll be amazed.
Mimi C. on 6.11.2012
I’ve made this before, and it is superb! But of course.