One of the easiest soups to make and certainly one of the most delicious is basically a peasant soup from France. It is made with leeks and potatoes. The soup is interesting because it illustrates several facets of cooking. By adding cream to the basic leek and potato stock, the soup becomes more sophisticated. If the soup is puréed before the cream is added, it is elegant served hot or cold and goes by the well-known name of vichyssoise. Please note that the proper pronunciation for the soup is “veeshee-swahz,” not “veeshee-swah” as too many people have it. The basic soup and variations are given here.
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