Parisian Soup and/or Vichyssoisse
From: Tante Lulu, Quebec, Canada
Comments: Serve this soup hot, or puree the soup into a blender, refrigerate until cold and pour in a little cold milk or cream, to get a ' vychyssoisse ', which is eaten cold.
  • 3 leeks, cleaned then minced
  • 3 tablespoons [45 g] butter
  • 4 cups [1 L] chicken broth
  • 3 potatoes, diced [3 cups / 750 mL]
  • Salt and pepper, to taste
  • 2 cups [500 mL] cold milk
    1 cup [250 mL] cold milk
    1 cup [250 mL] cold cream
  • Freshly chopped chives
  • Mix together minced leeks and butter into a saucepan.
  • Simmer over low heat for 30 minutes.
  • Pour in chicken broth, mix in potato dices, salt and pepper.
  • Leave to simmer for 30 minutes, and serve.
  • After simmering mixture for 30 minutes, puree mixture into a blender.
  • Refrigerate until really cold.
  • Not too long before serving, stir in cold milk or cold milk and cold cream.
  • Serve really cold, garnished with freshly chopped chives.