Julia Child’S Vichyssoise

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   Simmer the vegetables in the broth until very tender, about 40-50 minutes. Puree the soup in a blender or through a food mill and then a fine sieve.

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   Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill. Serve in chilled soup cups and decorate with chives.

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   Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

No nutritional information available.

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