Mohamed Shili This easy and creamy Classic Julia Child Vichyssoise is a simple yet delicious meal perfect for a quick lunch or light dinner. With common ingredients like leeks, potatoes, and chicken broth, you can enjoy this comforting, smooth soup in no time. It’s a perfect balance of rich flavors and a velvety texture.
Ingredients Needed
- 1 tablespoon butter
- 3 leeks (bulb only), sliced into rings
- 1 onion, sliced
- 5 medium potatoes, peeled and thinly sliced
- Salt and pepper to taste
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 1 bay leaf
- 5 cups chicken broth
- ¼ cup heavy whipping cream
How To Make Vichyssoise
- Gather Ingredients: Make sure you have everything you need before starting.
- Sauté Leeks and Onion: Melt butter in a large stockpot over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add Potatoes and Seasonings: Stir in the potatoes, then season with salt and pepper. Add marjoram, thyme, and bay leaf. Stir well, cover, and cook for 12 minutes.
- Add Chicken Broth and Simmer: Pour in chicken broth, bring to a boil, then reduce heat. Let it cook, partially covered, for 30 minutes.
- Blend Soup: Purée the soup in a blender or food processor until smooth. Allow it to cool to room temperature.
- Add Cream: Once cooled, stir in the heavy cream until fully combined.
Recipe Tips
- Use fresh leeks for the best flavor: Older leeks can be tougher and less flavorful, so make sure to pick fresh ones for a smooth, delicious soup.
- Blend well for a creamy texture: Ensure the soup is blended thoroughly to get that velvety, smooth consistency that makes Vichyssoise so special.
- Cool the soup before adding cream: Let the soup cool to room temperature before mixing in the cream to avoid curdling and to keep the texture perfect.
- Season carefully: Taste the soup before serving and adjust the salt and pepper to your liking; adding a little extra salt can enhance the flavors.
- Don’t skip the bay leaf. The bay leaf adds a subtle depth to the soup’s flavor, so make sure to include it during cooking.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover vichyssoise in an airtight container in the fridge for up to 3 days.
- Freeze: Transfer leftover Vichyssoise to a freezer-safe container. Freeze for up to 3 months. To thaw, place the soup in the refrigerator overnight and reheat gently before serving.
- Reheating: To reheat leftover vichyssoise, warm it gently on the stove over low heat for 5-7 minutes, stirring occasionally. Alternatively, microwave for 2-3 minutes, stirring halfway through.
Nutrition Fact
Serving Size: 1 cup (approximately 181.5 grams)
- Calories: 146
- Total Fat: 4.66g
- Saturated Fat: 2.406g
- Cholesterol: 12mg
- Sodium: 977mg
- Total Carbohydrate: 22.67g
- Dietary Fiber: 1g
- Sugars: 4.19g
- Protein: 3.45g
- Potassium: 270mg
- Calcium: 40mg
- Iron: 0.94mg
More Julia Child Recipes:
Julia Child Vichyssoise
Description
This easy and creamy Classic Julia Child Vichyssoise is a simple yet delicious meal perfect for a quick lunch or light dinner. With common ingredients like leeks, potatoes, and chicken broth, you can enjoy this comforting, smooth soup in no time. It’s a perfect balance of rich flavors and a velvety texture.
Ingredients
Instructions
- Gather Ingredients: Make sure you have everything you need before starting.
- Sauté Leeks and Onion: Melt butter in a large stockpot over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add Potatoes and Seasonings: Stir in the potatoes, then season with salt and pepper. Add marjoram, thyme, and bay leaf. Stir well, cover, and cook for 12 minutes.
- Add Chicken Broth and Simmer: Pour in chicken broth, bring to a boil, then reduce heat. Let it cook, partially covered, for 30 minutes.
- Blend Soup: Purée the soup in a blender or food processor until smooth. Allow it to cool to room temperature.
- Add Cream: Once cooled, stir in the heavy cream until fully combined.
Notes
- Use fresh leeks for the best flavor: Older leeks can be tougher and less flavorful, so make sure to pick fresh ones for a smooth, delicious soup.
- Blend well for a creamy texture: Ensure the soup is blended thoroughly to get that velvety, smooth consistency that makes Vichyssoise so special.
- Cool the soup before adding cream: Let the soup cool to room temperature before mixing in the cream to avoid curdling and to keep the texture perfect.
- Season carefully: Taste the soup before serving and adjust the salt and pepper to your liking; adding a little extra salt can enhance the flavors.
- Don’t skip the bay leaf. The bay leaf adds a subtle depth to the soup’s flavor, so make sure to include it during cooking.
Julia Child Vichyssoise
