153 kcalJulia Child's Vichyssoise
45 min serves 6
VegetarianGluten-Free
4gprotein27gcarbs4gfat
Ingredients
- •4 cups leeks
- •4 cups baking potatoes recommended
- •6 cups water
- •1½ teaspoons salt
- •½ cup crème fraîche
- •1 Tablespoon chives
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com