top of page

Vichyssoise

Updated: Apr 24, 2022

(by Margie Goldsmith)

(Adapted from Julia Child’s The Way to Cook)

4 c. sliced leeks, white part only

4 c. diced russet potatoes

1 t. salt

6 - 7 c. water

1/2 c. heavy cream or crème fraîche

1 T. fresh chives, minced

Bring leeks, potatoes, salt, and water to boil in a large saucepan.

Cover partially, and simmer until vegetables are tender, about 20 - 30 minutes.

Allow to cool slighting, then put in a food processor or blender, until you have a smooth or slightly chunky texture, depending on your taste.

Chill the soup, add cream or crème fraîche, and taste for seasoning.

Garnish with chives before serving.

Serves 6 – 8.


(Read Dueling Christmases, the story that accompanies this recipe.)

Recent Posts

See All
Finnish Cinnamon Rolls

(by Sari Fordham) Dough: 4 t. active dry yeast 1/3 c. butter 1 1/4 c. milk 1/2 t. salt 1/4 c. sugar 1 t. ground cardamom 3 c. flour...

 
 
 
April Fool's "Grilled Cheese"

(by Rosie Phillips) orange food coloring frosting 2 pieces of vanilla pound cake, sliced to bread size Add a few drops of orange food...

 
 
 
Beef Wellington

(by Laura Zinn Fromm) (adapted from The New York Times ) 3 lb. center-cut beef tenderloin 2 oz. pancetta or bacon, finely chopped (1/4...

 
 
 

Commenti


bottom of page