Julia Child's Vichyssoise
This is for sure one of my all-time favorite soups. Growing up, if I saw it on the menu, I ordered it. I loved that the soup was cold, and to me, it reminded me of a mild chip dip, so delicious.
Servings: 8 Servings
Calories: 167kcal
Equipment
- Hamilton Beach Food Processor & Vegetable Chopper
- Ceramic Soup Bowls with Handles, Set of 4, Blue
- Stainless Steel, 12" Soup Ladle
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 flavor in a cold dish. Chill.
- Serve in chilled soup cups and decorate with chives.
Notes
Please see the post for additional information and tips.
Nutrition
Serving: 1 | Calories: 167kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 2mg