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Vichyssoise

Vichyssoise

photo

Vichyssoise

Recipe from Julia Child’s, Mastering the Art of French Cooking

3 potatoes, peeled, diced

3 cups thinly sliced leeks, including the tender green

1½ quarts chicken stock

salt to taste

white pepper

½-1 cup whipping cream

2-3 tablespoons sliced chives, for garnish

 

Simmer the vegetables in stock or broth, partially covered, for 40-50 minutes or until the vegetables are tender.  Purée the soup in a blender or through a food mill and then through a fine sieve.

 

Stir in the cream, season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.

 

Serve in chilled cups and decorate with minced chives.