Chilled Leek and Potato Soup: Vichyssoise |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 - Ingredients:
4 cups sliced leeks, white part only |
4 cups diced old potatoes or 4 cups baking potatoes, recommended |
6 -7 cups water |
1 1/2-2 teaspoons salt, to taste |
1/2 cup sour cream or 1/2 cup heavy cream or 1/2 cup creme fraiche, optional |
1 tablespoon fresh chives or 1 tablespoon parsley, minced |
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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