Julia child's vichyssoise

Name: Julia child's vichyssoise
Total time: 45 min
Yield: 6 servings
Ingredients: 356 g leeks; 600 ml russet potatoes; 1.42 l water; 1.5 tsps salt; 115 ml creme fraiche; 1 Tbsp fresh chives

A creamy and delicious soup made with leeks, potatoes, and cream. Julia Child's Vichyssoise is a classic French dish that is perfect for a side dish or a light meal. It is gluten-free and suitable for lacto-ovo vegetarians, making it a versatile option for different dietary needs. This recipe covers 10% of your daily requirements of vitamins and minerals.

Ingredients

leeks

356 g

russet potatoes

600 ml

water

1.42 l

salt

1.5 tsps

creme fraiche

115 ml

fresh chives

1 Tbsp

Method

Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
Pure the soup if you wish. Taste, and correct seasoning.
After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crme frache.

Nutrition:

153 kcal

Carbs

27 g

Fat

3 g

Protein

3 g

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