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Chilled Leek and Potato Soup: Vichyssoise
Recipe from The Way to Cook, Julia Child, Alfred A. Knopf

"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 from The Way to Cook, Alfred A. Knopf.

Manufacturing note: If you are not pureeing the soup, cut the vegetables rather neatly.

Yield: For about 2 1/2 quarts, serving 6 - 8

  • 4 cups sliced leeks-the white part only
  • 4 cups diced potatoes-old or baking potatoes recommended
  • 6 to 7 cups water
  • 1 1/2 to 2 tsp salt, or to taste
  • 1/2 cup or more sour cream, heavy cream, or creme fraiche, optional
  • 1 Tbs minced fresh chives or parsley

Special Equipment Suggested:

  • A heavy-bottomed 3-quart saucepan with cover

Simmering the soup. Bring the leeks, potatoes, and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 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 more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.

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