Julia Child’s Vichyssoise – Cold or Hot, Simply Delicious

Culinary icon Julia Child would have turned 100 years old on August 15th of this year. To honor her, her publisher Knopf has launched the JC100:  a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy. The goal is to raise one million voices in tribute to Julia.  Celebrity chef Thomas Keller, former restaurant critic of The New York TimesRuth Reichl, and food writer Amanda Hesser, has selected their most beloved 100 Julia Child recipes to be shared for people to map, eat, share and enjoy.

 

I was happy to be asked to participate, however then I saw the recipes. Many of her recipes do not fit my lifestyle of carpooling kids to and from activities and getting home at 6:30 pm. However I was pleased to see this week’s recipe for vichyssoise as it has few ingredients (most of which I already had on hand) and simple to prepare.  It was also a hot day so I thought cold soup and a salad would be a refreshing dinner.  However the vichyssoise was enjoyed hot and warm tonight, because my family couldn’t wait for it to properly chill.  Good to know it works all all temps right?  I will look forward to enjoying it chilled for lunch tomorrow.  It did make quite a large pot – so good for left-overs.

 

Here’s all you need.  Leeks, potatoes, cream (what Julia recipe doesn’t have it?), chicken stock/broth, chives and salt.

Then simmer broth and veggies…

Then mill or blend (I used a handheld blender – which was super easy)…

Voila, Vichyssoise.  Yum…

Check out the Facebook Page for the JC100 to see recipes and comments so far.

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