There is nothing more comforting to me than a bowl of soup. I realize this is not an earth shattering opinion – in fact J, not too long ago, waxed poetic on the soothing nature of soup. The thing is, for me, unlike my blogging compatriot, a big bowl of steaming soup just doesn’t cut it in the summer. When the temperature is hot and steamy – like it is now in Nashville – I need something with a bit of chill. If the soup is also creamy with a certain savoriness, then it can only be cold leek and potato soup – or Vichyssoise if you’re feeling French.
I don’t need to go on and on about what an incredible book Mastering the Art of French Cooking is or how Julia Child was a national treasure the likes of which we will never see again. I’ve followed that blog, read that book, and will, in all likelihood, stand in line to see that movie. All I will say is that if I ever want to learn about a French dish, or a dish I think might be French, or a dish that just sounds French, MTAOFC is the first place I start. MTAOFC lays out Vichyssoise in the simplest way possible: potatoes, leeks, stock, and cream. With the obvious exceptions of salt and pepper, that is all you need for this wonderfully simple soup.
The preparation doesn’t require anything fancy either. The most labor intensive thing you do in this recipe is to soak the sliced leeks in water for ten minutes so that the grit washes away and won’t get into the soup. After that, you just simmer the potatoes, the leeks and the stock for a good 45 minutes. After everything is tender and smelling wonderful, you simply puree the mixture. You can do this in a blender or a food processor, but I like to break out my trusty immersion blender. In no time at all, you have a lovely warm and smooth soup.
Now, if it was winter, I would simply add salt and pepper and enjoy the soup just as it is. Heck, even if it was summer and I was watching my calories, I could stop here and chill – and I would still enjoy this soup. But because I had endured a hard day and needed some extra comforting, I added in some half & half. MTAOFC suggests heavy cream – the Mayo Clinic suggests skim milk. By splitting the difference, I got the added richness that made the bowl of soup extra comforting. This cold bowl of soup is exactly what I needed at the end of a long, hot July day.
Vichyssoise (Cold Leek and Potato Soup)
From Mastering the Art of French Cooking, Vol.1
Ingredients:
3 cups peeled, sliced potatoes
3 cups sliced white of leeks
1 1/2 quarts white stock, chicken stock or broth
salt to taste
1/2 -1 cup heavy cream
salt and white pepper
2-3 T. minced chives
To make the soup:
Simmer the vegetables in stock or broth for 40-50 minutes. Puree the soup with a blender, food processor or immersion blender. Stir in cream. Season to taste, over salting very slightly as salt loses flavor in a cold dish. Chill. Serve with minced chives.
July 24, 2008 at 5:57 am
My fave vichyssoise recipe of all time!
I can taste it. Great post!!
July 24, 2008 at 8:45 am
J’adore vichyssoise.
July 24, 2008 at 8:45 am
This soup looks so flavourful and rich! I am almost licking the monitor, hee!
July 24, 2008 at 9:57 am
Thanks for posting this. I have some leeks and was planning on making vichyssoise this week, and I was looking for a good recipe.
July 24, 2008 at 11:00 am
Soup is good food! Nice to find a comrade in soup-loving; I’m looking forward to trying this recipe. Have you come across the southern version: Vichysquash? It’s a nice twist on this and a good way to use the bounty of local yellow squash that shows up in such abundance this time of year.
I’m also looking for favorite gazpacho recipes if you have any you’d like to share!
July 24, 2008 at 2:28 pm
Soup is not always what I think of during the hot summer. But your right, this will make a great summer meal.
July 24, 2008 at 5:30 pm
A bowl of beautifully soaked leeks 🙂
This is a soup I would desire for during rainy or cold days…as I would just stay at home and slowly sip the thick soup.
July 24, 2008 at 7:08 pm
I really like the sound of a cold leek soup. It would be really nice on a hot summer day.
July 25, 2008 at 10:16 am
i’ve been wanting to make this since i read julie and julia. i need to do it soon. well done! and that miso fish from a few posts back… i gotta….
July 31, 2008 at 4:24 pm
Don’t neglect the cucmber soup either! Grate up a few, toss in the greek yogurt and the hour cream and some chicken stock, season and dill and go. 😉 Last night was cucumber, but I see tomorrow will be Vichyssoise.
May 1, 2011 at 5:00 am
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April 6, 2015 at 4:26 pm
trading
Vichyssoise – Cold Leek and Potato Soup | Kitchen Confit
June 16, 2016 at 3:23 pm
Made this tonight … Waiting for the chill… Cannot wait to tast the delicate flavors of the leek mixed with the earthiness of the potato with creamy goodness of heavy cream ….😋
April 7, 2020 at 1:16 pm
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Welchen Einrichtungsstil Du auch immer wählst, Du solltest Dich in der neuen Wohnung wohlfühlen wie auch
Deinen eindeutigen Einrichtungsstil verwirklichen. Deshalb nimm Dir vor einem
Umzug genügend Zeit sowie lasse Dich motivieren und erspähe rechtzeitig passende Inspirationen.