1. Forum
  2. FidoNet
  3. COOKING

  • Vicchyssoise

    From Ben Collver@1:124/5016 to All on Fri May 9 12:12:44 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vicchyssoise (Potato-Leek Soup With Chicken Stock)
    Categories: Soups
    Yield: 3 Quarts

    3 c Potatoes; peeled & sliced
    3 c Leek; white parts, sliced
    1 1/2 qt Chicken stock or broth
    1/2 c Whipping cream; up to 1 c
    --OR-
    3 tb Butter; melted; up to 4 tb
    Salt; to taste
    White pepper; to taste
    2 tb Chives; minced; up to 3 tb

    Remember to clean the leeks thoroughly to avoid dirt and grit.

    Simmer vegetables in stock (along with a pinch of salt) in a
    partially-covered pot until tender, about 40 to 50 minutes. Once the
    vegetables are tender, puree the soup using an immersion blender or a
    pitcher blender.

    Season with salt and pepper and stir in the heavy cream or butter.

    White pepper is recommended in this recipe because it blends in with
    the color of the soup. If all you have is black pepper, that's
    perfectly fine to use.

    Garnish with chives.

    This soup tastes even better after it sitting in the refrigerator for
    a day or two.

    Recipe FROM: Mastering the Art of French Cooking, Volume I, by Julia
    Child

    Recipe by Julia Child

    MMMMM
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to Dave Drum on Sat May 10 10:53:31 2025
    Re: Re: Vicchyssoise
    By: Dave Drum to Ben Collver on Wed May 10 2023 06:47:31

    Vichyssoise is traditionally served "chilled". Since I prefer my soups
    to be at least warm I call mine Potato-Leek soup. Bv)= But Julia is correct that "This soup tastes even better after it sitting in the refrigerator for a day or two." Many things do.

    I took the liberty of adding that note about "This soup tastes even better after..." Like you, i prefer the soup warm. This is the recipe Mom liked
    to use to make potato-leek soup when i was a kid. So simple yet so tasty.
    Goes well with cheddar drop biscuits. We didn't call it vichyssoise
    either.
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)