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Chilled Leek and Potato Soup: Vichyssoise

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“Heres another Julia Child's recipe "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." -- Julia Child --”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Note: If you are not pureeing the soup, cut the vegetables rather neatly.
  2. Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.
  3. Simmering the soup.
  4. Bring the leeks, potatoes and water to the boil in the saucepan.
  5. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
  6. Puree the soup if you wish.
  7. Taste, and correct seasoning.
  8. After chilling the soup, you may wish to stir in a little more cream.
  9. Taste carefully again, and correct the seasoning.
  10. Top each serving with a sprinkle of chives or parsley.

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