Vichyssoise (Cold Leek & Potato Soup) | JC100 – Week 5

We are now on week five of trying various recipes of Julia Child’s – hard to believe time is zipping by this quickly. When we received this soup recipe I was quite excited because potatoes are one of my favourite veggies and leeks are pretty sweet too with their fun, light onion taste. With this soup being served cold, it’s a great summer meal; but take note that it’s great served warm as well. But let’s get to the recipe, because it does take a bit of time…

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  • 6 cups of chicken stock (or veggie if you want to make it a veggie dish)
  • 3 cups of sliced leeks
  • 3 cups of diced potatoes
  • salt to taste (roughly 1/2 tsp)
  • 1 cup of 2% milk (you can also use whipping cream for a richer dish)
  • salt & white pepper to taste
  • Minced chives to decorate
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In a large stock pot simmer together the chicken stock, leeks, potatoes and salt for roughly 40-60 minutes until the potatoes and leek become tender. Puree the soup with a blender, food processor or emersion blender.

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Stir in your milk. Season to taste. You can also over salt slighly because the salt will loose its punch once the soup has chilled.

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Serve in chilled soup cups and decorate with minced chives to enjoy this light summer soup.

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  4. I love this plating! I actually saw a plate similar to this I almost bought. The flowers are awesome in it too. I am not a fan of cold soups unless they are gazpacho, but I imagine it’d be just as good warm with some crusty bread to dunk in!