As you all should know (ok, no one cares but me) it’s Julia Child’s 100th birthday this month! She is the queen of food. I’m obsessed. You know that movie Julie and Julia?… that’s basically me. But I’m not famous. Anyways, in honor of her birthday I wanted to make the classic French soup, Vichyssoise. Vee-she-swah. There, you can say it! It sounds super fancy but it’s really not… it’s just a chilled potato and leek soup. Pronouncing it the French was sounds way fancier though, so say it like that. Everyone will be impressed.
1 Small, choppped
1 , minced
3 Cup (48 tbs), washed and chopped
3 Cup (48 tbs), peeled and sliced thinly
1 1⁄2 Quart
1 1⁄2 Cup (24 tbs)
1 Teaspoon (Optional)
1. Using sharp knife, cut the tops and ends of celery, and slice it vertically.
2. Wash the leeks thoroughly, to make sure there is no dirt left.
3. Slice the leeks thinly.
4. In a saucepan, melt butter, and add in onion and garlic, stir well to mix and allow to sweat.
5. Add in the leeks, stir and let cook for another minute.
6. Put in the potatoes and the chicken stock and bring to a boil and cook until the potatoes are fork tender for about 10 to 15 minutes.
7. Turn off the heat and blend it a little at a time or use immersion blender.
8. In a clean bowl, put pureed vegetables add in the cream and season with salt and pepper, and stir to mix.
9. Allow the soup to cool and put it into the refrigerator until chilled.
10. To serve ladle the soup into a soup bowl and sprinkle some fresh cut chives on the top.