Julia Child’s Vichyssoise for JC100
This is for sure one of my all-time favorite soups, Julia Child’s Vichyssoise For JC100. I remember ordering this so many years ago so many times. Over the years I have also made this many many times. I prefer it cold like is it suppose to be served but Ken is not a fan, so he will have it hot.
I will see which way Amber would like later on today, I can’t remember if she has had it cold. Hot or cold it is fabulous!!
Even though it sounds so elegant, it is so very easy to make. Four main ingredients and that is all. Served cold it is a great summertime soup. If you have never had it you must try and make it!!!

Julia Child's Vichyssoise for JC100
This is for sure one of my all-time favorite soups, Julia Child’s Vichyssoise For JC100. I remember ordering this so many years ago!
Ingredients
- 3 cups peeled, sliced potatoes
- 3 cups sliced white of leek, washed very well
- 1 1/2 quarts of lower-sodium chicken broth
- 1 cup whipping cream
- Salt and white pepper to taste
- 3 Tbsp. minced chives
Instructions
- Simmer the vegetables in the broth until very tender about 40-50 min. Puree the soup in a blender or through a food mill and then a fine sieve.
- Stir in the cream and season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.
- Serve in chilled soup cups and decorate with chives.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 180Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 553mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 4g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
This has been included in The Soup Kitchen – Bloggers Event
Comments & Reviews
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Your soup looks fantastic. I wish I could enjoy vichyssoise, but I’ve never been fond of cold savory soups, with the exception of gazpacho (which is more like a liquid salad than soup). With how gorgeous your presentation is, however, you’re making me want to give it another try.
Noshing with the Nolands says
You can always try the soup warm, that’s the way my husband likes it!!
Debs @ The Spanish Wok says
Delicious, but I prefer my leek & pot soup to be hot.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Noshing with the Nolands says
I entered, thanks for the invite!!
Villy @ For the love of Feeding says
What a lovely soup! Good job!
Noshing with the Nolands says
Thank you, it is delicious!!
tash says
I love this soup – although mine is dairy free, have a small stockpile in the freezer. I haven’t tried it cold, but will next time. I also haven’t tried it with chives, I always use basil. Thanks for the inspiration to explore! 🙂
Noshing with the Nolands says
You are so very welcome, explore away. I have always done it traditionally and love it cold. It takes on a completely different flavour palate.