Julia Child's Vichyssoise
Vichyssoise, also more simply known in English as Chilled Leak and Potato Soup, is a classic French soup. In her book The Way to Cook, Julia states, "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."
Total Steps
4
Ingredients
6
Tools Needed
7
Ingredients
- 1/2 cup sour cream, heavy cream, or crème fraîche(optional)
- 6-7 cups water
- 1 1/2-2 teaspoons salt
- 4 cups diced potatoes (new or baking potatoes recommended)
- 1 tablespoon fresh chives or parsley, minced
- 4 cups sliced leeks (white part only)
Instructions
Step 1
Combine the leeks, potatoes, and water in a saucepan. Bring to a boil, then lightly salt, cover partially, and simmer until the vegetables are tender.
Step 2
Optionally, purée the soup. Taste and adjust seasoning as needed.
Step 3
After the soup has been chilled, stir in additional cream if desired. Taste carefully again and adjust the seasoning.
Step 4
Garnish each serving with a sprinkle of minced chives or parsley and a drizzle or dollop of crème fraîche.