* Adapted from Mastering the Art of French Cooking, Vol. I by Simone Beck, Louisette Bertholle and Julia Child
Julia seasons her Vichyssoise with white pepper, which I despise, so I use finely ground black pepper—but the choice is yours.
Ingredients
- 1 pound potatoes, peeled and diced
- 3 cups thinly sliced leeks (white and tender green parts only)
- 6 cups chicken stock
- Salt, to taste
- ½–1 cup whipping cream
- Ground white pepper or finely ground black pepper, to taste
- 2–3 tablespoons minced chives
Preparation
Simmer vegetables, stock and salt together, partially covered, until vegetables are tender, 40 to 50 minutes. Purée in batches in a blender and return to the pot. Stir in the cream, season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill. Serve in chilled soup cups, sprinkled with chives.
Note from Julia: “Add carrots, turnips, string beans, cauliflower, broccoli or anything else you think would go with it and vary the proportions as you wish. You may find you have invented a marvelous concoction which you can keep as a secret of the house.”
