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Julia Child's Vichyssoise Recipe: Cold Leek & Potato Soup. JC100

I'm part of JC100! What is JC100? It's a celebration of Julia Child! We are provided with Julia's recipes, make them and blog about them.

This is my first recipe (out of 5 provided) so far. I decided to make it because it's incredibly simple and screams COMFORT food!

All you need are potatoes, leeks, chicken stock, salt, cream and chives. That's all!

{Cold Leek and Potato Soup}
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.

3 cups peeled, sliced potatoes
3 cups sliced white of leek
1 1/2 quart chicken stock
salt to taste
1/2 to 1 cup whipping cream
white pepper {I thought it was completely fine without it}
2-3 tablespoons minced chives

1. Simmer the vegetables in chicken stock for 40-50 minutes until they are tender. 
2. Puree the soup {I used my immersion blender}.
3. Stir in the cream. Season with salt. Chill.
4. Serve the soup in chilled soup cups and decorate with chives.

I had this soup both hot and chilled and liked both versions. It's smooth without needing to go through a fine sieve as was noted in the original recipe. It's simple, yet decadent and would be a great starter for a dinner party.

Have you  made any of Julia's recipes? Which ones are your favorite?


Velva-Tomatoes on the Vine said...

Proof that simple is best. Awesome.


Michelle @ Taste As You Go said...

Looks fabulous!

I'm a fellow JC100 blogger and I'm planning a Vichyssoise recipe round-up post. If you'd like your post to be included, check out the details on the Taste As You Go Facebook Page.

Happy cooking!

Anna's Table said...

It's amazing the influence Julia Child had on so many cooks. I loved to watch her on PBS. Thanks to her I conquered the souffle. said...

Yours looks wonderful - I just made this today (can you say "busy week"?) and was pleased that it was so easy AND so tasty.

Sasha said...

Wow, I can't believe how easy this recipe is. I have JC's cookbook and every time I set out to make one of her recipes, I usually give up before I even start. So many steps!!!