Although there is some debate as to if Vichyssoise is of French or American descent, the classic combination of pureed leeks and potatoes is a tasty treat, warm or cold! The soup is named after a small town called Vichy just outside of Montmarault, France, which makes one feel it’s a truly French soup. Your child will learn more about the culinary arts, as well as hone her slicing and dicing skills. Bon Appetit!
What You Need:
- 1 cup chopped and rinsed leeks
- 2 tablespoons butter
- 1 small onion
- 2 cups chopped peeled potatoes
- ¼ teaspoon thyme
- ½ teaspoon salt
- 1 garlic clove, chopped
- 4 cups water
- Dash of pepper
- ¼ cup whipping cream
- Stock pot
- Potato peeler
- Paring knife
What You Do:
- Start by offering your young chef a potato peeler and inviting her to peel the potatoes, making sure to peel away from her hands. She’s learning more about how to use different kitchen tools as well as honing her fine motor skills.
- Now your child can prepare and clean the leeks for making the Vichyssoise. Leeks are one of the main ingredients in the soup and have a light onion flavor. Invite your child to cut the green end from the leek, and then slice the leeks in half, and then slice into smaller pieces.
- Invite your child to place the sliced leeks in the strainer and rinse under running water. She can also pull the slices apart making sure the leeks are free of any dirt.
- Next your child can place the stock pot over medium heat, add the butter, and the leeks. She can also slice the onion using the pairing knife and add to the pot.
- Invite her to slice and dice the garlic clove and also add to the stockpot. She can stir her ingredients together and let simmer for 5-minutes.
- Now your child can add the sliced potatoes and the water, salt, pepper, and thyme. Invite her to set the kitchen timer for 30-minutes, turn the heat down to low, and cover.
- It’s time to blend! Help your child carefully ladle the hot soup into the blender and then give a whir until everything is smooth.
- Now she can pour the soup back into the stockpot and stir in the cream as well as adding a dash of salt, pepper, and thyme! She can serve up for the next family meal – hot or cold!
Sarah Lipoff has a K-12 Art Education degree and enjoys working with kids of all ages.