Vichyssoise

Vichyssoise

Recipe by Julia Child*

This soup is simplicity at it's best and tastiest. A few ingredients combine to make magic with this delicate yet richly flavoured soup. As much as I enjoy this soup cold (as it is meant to be served), I also enjoy it hot. Either way, you are in for a treat. Enjoy!
 

Serves: 6

Ingredients:

3 cups potatoes, peeled and cut into half moons

3 cups leeks, chopped (only the white part)

1 1/2 quarts chicken stock (homemade or organic)

1/2 cup heavy cream

Salt to taste

fresh chopped chives for garnish

Directions:

1.Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt

2.Puree the soup either in a blender, or through a food mill and then through a sieve.

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

4.Garnish with chopped chives and serve in chilled bowls.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.