top of page

Vichyssoise

(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

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Commentaires


bottom of page