Summary

The recipe Julia Child's Vichyssoise can be made in approximately approximately 45 minutes. For 71 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 152 calories. This recipe serves 6. A few people made this recipe, and 36 would say it hit the spot. A mixture of crème fraîche, chives, water, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very affordable side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. If you like this recipe, take a look at these similar recipes: Julia Child's Ratatouille, Julia Child's White Bread, and Julia Child's Plum Clafouti.

Instructions

Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Pure the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crme frache.

Ingredients

• 1 sliced leeks, white part only
• 2 diced potatoes, new or baking potatoes recommended
• 3 water
• 4 salt or to taste
• 5 or more sour cream, heavy cream, or crème fraîche, optional
• 6 fresh chives or parsley, minced

Directions

• 1 Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
• 2 Pure the soup if you wish. Taste, and correct seasoning.
• 3 After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
• 4 Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crme frache.