Sunday, June 17, 2012


Here's a quick hit on a tasty soup. It's out of Julia Child's "Mastering the Art of French Cooking." Leeks and potatoes are a couple of things we do pretty well up here in cloudy western Washington and I look forward to making this soup every spring. Interesting tidbit, Vichyssoise was actually invented in the US. It was adapted from the French Potato and Leek soup.

3 cups of peeled and sliced potato
3 cups of sliced white leek
1.5 quarts of chicken stock or broth
Salt to taste

Some prep pictures

Simmer all of these things together, partially covered, for 40-50 minutes, until the vegetables are tender.
OR use a pressure cooker; cook under 15 pounds of pressure for 5 minutes, release pressure, and simmer uncovered for another 15 minutes.

Apply heat

Mash the vegetables in the soup with a fork or pass the soup through a food mill.

0.5 to 1 cups of whipping cream
Salt and Pepper

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

2 to 3 Tb of minced chives or chive flowers

Serve soup in chilled soup cups and decorate with chives.

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