Happy Bastille Day!

And in honor of French revolutionaries, we present below Cafe Drake's favorite Gallic summertime treat! This recipe is courtesy of Francophile Julia Child, and is most interesting in that eschews completely vegetable or chicken stock. We promise you won't miss it.

 VICHYSSOISE

 

4 cups sliced leeks, whites only

4 cups diced potatoes old or baking potatoes recommended

6 to 7 cups cold water

1½ to 2 teaspoons coarse salt or to taste

1/2 cup or more sour cream, heavy cream, or crème fraîche, optional

1 tablespoon finely chopped fresh chives or parsley

 

 

Bring the leeks, potatoes and water to boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.