|CHILLED LEEK AND POTATO SOUP: VICHYSSOISE
(Recipe from The Way to Cook,
Julia Child, Alfred A. Knopf)
Yield: 6-8 servings, about 2 1/2 quarts
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.
Note: If you are not puréeing
the soup, cut the vegetables rather neatly.
Special Equipment Suggested : A heavy-bottomed
3-quart saucepan with cover
- 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 crème
- 1 Tablespoon fresh chives or parsley, minced
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. Purée
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.