The Soup Lady is still dreaming of the spectacular Vichyssoise that she had last year at Berns Steak House. It was the very best I ever hope to have. I tried many times to recreate it and it was just never the same until I stumbled on this recipe from Julia Child's 1989 classic cookbook The Way To Cook.
99% of the recipes for this lovely thing instruct you to use chicken broth as the base but Julia's recipe does not and that makes all the difference. Anyone who fancies themselves any kind of a cook at all has been ingrained with the notion that one must NEVER use water when broth, wine or almost any other fluid adds flavor to your dish. In this case, it gets in the way.
Do what the Soup Lady tells you to do and try this recipe. You will have no regrets except for your tiny little waistline of days gone by.
VICHYSSOISE
Place 4 cups of leeks (white part only) , 4 cups of diced potatoes and 6 cups of water in a 3 quart saucepan and bring to a boil. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup. Taste, and correct seasoning. After chilling the soup, stir in 1/2 cup of heavy cream or sour cream. Taste carefully again, and correct the seasoning. Garnish with a sprinkle of chopped chives.
I prefer using a mixture of 2 parts heavy cream to one part sour cream, but that's just me. Using all heavy cream makes the soup a little sweeter, but as you all know by now, we never do anything nice and easy. We do things nice and tangy.*
*Why is it that no one ever recognizes my homage to Tina Turner's intro to "Proud Mary"?
There is no rest. I hit this button by mistake and now I can't get rid of it. So sorry.
ive prepared this several times.. ive discovered that a little lemon juice added just after the puree while the broth is hot.. will intensify the flavor after the soup has cooled..
Posted by: doug | July 17, 2003 at 06:06 PM
where has bTc gone??...pout
Posted by: rockinronie | July 24, 2003 at 09:05 PM
btc where are youoooooo?
Posted by: lee | July 26, 2003 at 07:33 PM
Who cares about a dumb dog when I now have access to this recipe - which might be just the key I was looking for to figure out how a former Polish mother-in-law won my heart when she was such a b-i--er, bad person.
I'm thinking the Soup Lady whoops some bootay!
And, I caught the Proud Mary reference right off the bat. But then, T.T. is right up there with Cher, Bette, Judy, & Madonna.
You need more readers like me, Soup Lady. ;-)
Posted by: james_jackson | July 27, 2003 at 08:28 PM
missing bTc...........how about some cold soup....for this summer heatwave??
Posted by: rockinronie | July 31, 2003 at 01:12 AM
hehe...did you ever stumble on a sidewalk, and look around to see if anyone saw you??....I'm doing that now as I read the cold soup recipes below...if I carry on as if nothing happened, maybe no one will notice
Posted by: rockinronie | August 01, 2003 at 09:18 PM
love soup, but really looking for bTc! ;)
Posted by: pam | August 05, 2003 at 10:53 AM
With this fine soup, served chilled, I find all that white creaminess sort of intimidating.
I top this soup with broiled leek tops. Those green parts of the leek never get used anyway, and the pungeancy of the crisped leek strings gives the vichyssoise a tiny bit of bitterness to offset the sweet problem discussed in your fine recipe.
1) Strip the leek tops into a series of long strings by running a small knife in between the lateral veins of the leaf.
2) Toss the strings in oil and broil very close to the flame. They will crisp in about thirty seconds, and burn a few seconds after that. Give them a wary eye.
3) Scatter the crisped leek tops over the surface of the soup. They should be slightly cury and poke up at the eater somewhat. Do not worry, they will see it as a challenge.
Posted by: Lassic | October 31, 2003 at 11:58 AM
Your recipe isn't clear. With the heavy cream or sour cream do you reheat and stir in or is this to be eaten cold. Joseph
Posted by: Joseph | November 03, 2003 at 07:49 AM
This soup is meant to be served and eaten chilled.
Posted by: The Soup Lady | November 03, 2003 at 10:22 AM
Iam looking for a recipe to make a wonderfull soup I had in Puerto Vallarata. It was a creamy avocada served chilled. It was the best thing I have ever tasted. Thanks, Lee
Posted by: Lee | November 04, 2003 at 06:42 PM