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Wednesday, June 6


This dish is my culinary tribute to Julia Child, who would now be 100 years old if she were still with us. Vichyssoise is a leek and potato soup that is generally served cold or warm.
Chicken or vegetable stock
6 cups
Leeks, sliced
3 cups
Potatoes, diced
3 cups
½ teaspoon
Milk or cream
1 cup
Pepper, freshly ground

Chives, minced
  1. In a large stock pot, simmer together the chicken stock, leeks, potatoes, and salt for roughly 40 to 60 minutes, until the potatoes and leeks become tender. 
  2. Puree the soup with a blender, food processor, or immersion blender. 
  3. Stir in the milk. 
  4. Season to taste with salt and pepper. 
  5. Serve either cold or warm, garnished with the chives.

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