Be the first to Julia Child has an easy version of classic French vichyssoise soup made with leeks and potatoes. This soup is traditionally served cold. Older potatoes are recommended because the longer they sit, the starch in the potatoes begins to turn to sugar. If you wish, you may use chicken stock instead of water for a richer flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 4 cups sliced leeks, white part only
- 4 cups diced potatoes, old or baking potatoes recommended
- 6 to 7 cups water
- 1-1/2 to 2 teaspoons salt or to taste
- 1/2 cup or more sour cream, heavy cream, or creme fraiche, optional
- 1 Tablespoon fresh chives or parsley, minced
Preparation:
Bring the leeks, potatoes, and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning.
After chilling the soup, you may wish to stir in a little sour cream, heavy cream or creme fraiche. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
Yield: 6 to 8 servings, about 2-1/2 quarts
Author Notes:
You will note there is 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. If you are not pureeing the soup, cut the vegetables rather neatly.
Recipe Source: The Way to Cook by Julia Child (Alfred A. Knopf)
Reprinted with permission.
After chilling the soup, you may wish to stir in a little sour cream, heavy cream or creme fraiche. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
Yield: 6 to 8 servings, about 2-1/2 quarts
Author Notes:
You will note there is 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. If you are not pureeing the soup, cut the vegetables rather neatly.
Recipe Source: The Way to Cook by Julia Child (Alfred A. Knopf)
Reprinted with permission.
