Watch Chef Victoria Love demonstrate how to make Julia Child's favorite recipe VICHYSSOISE in Honor of Women's History Month and Julia Child being Chef Victoria Love's favorite Culinary Personality. Chef Victoria Love met Julia Child in 1998 at The French Culinary Institute when Julia came to consulte Dorothy Cann Hamiltion (Chef Victoria Love's mentor) on the inagural bread program.
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Julia Child’s Vichyssoise
In Celebration of Women’s History Month
3 Cups Yukon Gold Potatoes, peeled & sliced
3 Cups Leeks, white only sliced
1 ½ Quarts Chicken Stock
1/2 to 1 cup Heavy Cream
Salt and white pepper, to taste
2 Tablespoons Chives, minced
1.On a cutting board with a non-slip mat using a paring knife, finely mince the chives, set aside, slice leeks in half lengthwise and rise with cold running water to remove all dirt, slice the white part only and reserve the green for another recipe.
2. In a large saucepan, simmer the vegetables in the broth until very tender, about 40-50 minutes stirring occasionally with a wooden spoon, puree the soup in a blender or with an immersion blender and then a fine sieve.
3. Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill. Using a ladle, serve in chilled soup bowls and decorate with chives.
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