Vichyssoise (cold leek and potato soup)

Today I made Julia Child’s vichyssoise soup. It was very straightforward to make, although I didn’t leave myself enough time to chill the soup. We had guests and I cut the lawn in the morning thinking it would be a nice afternoon for sitting out in the sun. As it turned out, the afternoon was wet and cloudy. However, it would be better if I had made the soup in the morning instead of cutting the grass. I accellerated the chilling by placing the soup in a steel saucepan in our steel sink, surrounded by cold water (which I changed a couple of times); I relied heavily on schoolboy physics in devising this strategy. The ingredients for this soup are potatoes, leeks, stock/wine, cream and salt. After cooking, I whizzed in the processor.

Basic ingredients for vichyssoise

While the soup was chilling, I made up some bread dough and cooked a few bread rolls in the oven for us to have with the soup. It all tasted very good indeed. Speak to you later, my dear blogophiles.

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