Vichyssoise or cold leek and potato soup can be served as a meal with bread, fruit, salad and a good cheese as Julia writes! Soups really are easy to make, and Julia's leek and potato soup can be made in no time! The important step is to allow the ingredients to combine in flavor and let simmer for many hours on the stove or for a short period of time in a pressure cooker. Either way, this is a fantastic soup for any occasion! Since I have made a similar soup not too long ago, I am going to refer to my sweet potato version. Serve chilled in this hot summer heat!
3 cups peeled, sliced potatoes
3 cups sliced white of leek
1/2 quarts white stock, chicken
salt to taste
1/2 to 1 cup whipping cream
2 or 3 tablespoons minced chives
chilled soup bowls
Simmer vegetables in stock, puree with blender, fine sieve, or food mill.
Stir in cream, season to taste. Serve in chilled soup cups and decorate with chives.
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.