Julia Child´s Vichyssoise ❤


I know it is sometimes hard for a lot of people to fathom eating cold soup but once you taste this you won´t have any doubts.( I might add that this is really great served hot too!) Of course, being that this is a recipe from Julia, you can´t go wrong. The other day I was at a luncheon and there were some fantastic starters. Light and not so heavy. Then for the main course, there was a very badly prepared lamb. (It had gone off! 😨)The commentary from everyone was not only how bad it was, but who would serve a heavy dish when it is no less than 40 degrees outside? A lesson learned about the importance of considering the season when preparing a dish! I hope you enjoy this too.  I found this recipe on

    • 4 cups sliced leeks, white part only
    • 4 cups diced potatoes, old or baking potatoes recommended
    • 6 to 7 cups chicken or vegetable broth
    • 1-1/2 to 2 teaspoons salt or to taste
    • 1/2 cup or more sour cream, heavy cream, or creme fraiche, optional
    • 1 Tablespoon fresh chives or parsley, minced
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  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes
  • Yield: 6 to 8 servings

Bring the leeks, potatoes, and broth  to the boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning.

After chilling the soup, you may wish to stir in a little sour cream, heavy cream or creme fraiche. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.

2 thoughts on “Julia Child´s Vichyssoise ❤

    1. Oh you’re welcome! For the longest time, I was hesitant too! I think as soon as you put the words “cold” and “soup” together, they just sound strange. Even if you make this and you don’t like it cold, it is fab when it is heated too! Thanks a million for stopping by xxxxxxxx

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