How Do You Make Leek And Potato Soup (Vichyssoise)?
Just the other day I decided to pick up the dusty volume of Julia Child’s Mastering the Art of French Cooking from my kitchen shelf. This move was very influenced by the fact that the new movie Julie and Julia had just been released, and I was eager to try to make one of the many recipes in this book. I fumbled through the pages until I found a recipe that appealed to me, Potato and Leek Soup, page 38. Put 2 quarts of water into the pot and put the pot on the stove. Add the 1 Tbs of salt with the water. This will make the water boil hotter and will also add some flavor to the finished soup. Peel the potatoes, Potato and Leek soup does not use the skins, it is meant to be white and creamy. Slice the potatoes, about 1/2 an inch wide. This is thick enough so that they are easy to break apart, and still thin enough that they will get soft in a reasonable amount of time. Wash the leeks VERY WELL, they tend to be dirty and with so many leaves dirt can get into them very easily. You DO NOT wa
