Julia Child's Vichyssoise

Julia Child's Vichyssoise takes approximately 45 minutes from beginning to end. This recipe makes 6 servings with 153 calories, 4g of protein, and 4g of fat each. For 71 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 36 people were impressed by this recipe. It works well as a side dish. A mixture of leeks, salt or, water, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we d

Instructions

1. 1
   

   Prep the vegetables: slice the white part of the leeks and rinse the slices well, since grit hides between the layers, then dice the potatoes.

2. 2

   Combine the leeks, potatoes, and 6 to 7 cups of water in a saucepan and bring to a boil over high heat, about 8 to 10 minutes.

3. 3

   Salt lightly, cover partially, and simmer for 20 to 30 minutes, until the vegetables are completely tender and a knife slides through the potatoes with no resistance. Full tenderness now means a silky texture later.

4. 4
   

   Purée the soup if you wish, blending until completely smooth and velvety, about 1 minute per batch. Taste and correct the seasoning; leave it chunky instead if you prefer a rustic potage.

5. 5

   Chill the soup thoroughly, several hours or overnight, until it is cold all the way through. Vichyssoise is traditionally served cold, and a long chill lets the leek and potato flavors settle and meld.

6. 6

   After chilling, stir in a little of the sour cream, heavy cream, or crème fraîche if you like. Taste carefully again and correct the seasoning; cold mutes salt, so the soup usually needs a touch more than you expect.

7. 7
   

   Ladle into bowls and top each serving with a sprinkle of minced chives or parsley and a drizzle or dollop of crème fraîche.

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