Julia Child's Vichyssoise

Ingredients

• 4 cupsleekwhite sliced
• 4 cupsbaking potatoesdiced
• 6 cupswater
• 1.5 teaspoonssaltto taste
• 0.5 cupcrème fraîchesour
• 1 Tablespoonchivesfresh minced

Equipment

• sauce pan

Directions

1. 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.
2. Pure the soup if you wish. Taste, and correct seasoning.
3. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
4. Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crme frache.