Vichyssoise recipe

VICHYSSOISE RECIPE & HISTORY - all you need to know about the French leeks soup! - Vichyssoise is a cream soup we all know, and probably we have tasted at least once in our life. But, its popularity is its strength and its weakness all at the same time. Honestly, if your experience is limited to canned Vichyssoise, it’s time to prepare the authentic Vichyssoise: It’s easy to make and delicious! - TAGS: #French #soup #vegetarian #appetizer #comfort #food #family #meal #summer #dinner #France

A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months.

This simple soup is rich, hearty and a breeze to make.

I love Julia Child's Vichyssoise. There is no better summer soup IMHO. Follow my step-by-step directions to chilled potato soup bliss.

Ready in minutes, this velvety soup from chef Günter Seeger comes with a dollop of bright relish made with cilantro, jalapeño and yet more sweet summer corn.

Mary-Frances Heck's Vichyssoise recipe is a silky-smooth puree of starchy russet potatoes and sautéed leeks finished with half-and-half and garlic croutons.

Please note that the Prep time is hands-on time only. Allow an hour or more for the soup to chill if you want to serve it cold. But this soup is also good as a hot soup if you just can't wait for it to chill.

Vichyssoise - cold leek and potato soup - is creamy, velvety smooth, full of flavor, and very easy to make. It's perfect as a first course, lunch, or a light supper on hot summer days!

Vichyssoise - a chilled leek and potato soup excerpted from Mastering the Art of French Cooking by Julia Child

A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.