Vichyssoise
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5.0
3 reviews
Excellent
Vichyssoise
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Vichyssoise is a thick French velvety soup made with leeks, potatoes and cream, that is traditionally served cold.
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Ingredients
- 20 oz. leeks (white part), sliced
- 20 oz. potatoes , peeled and cut into 4
- 6 tablespoons butter
- 2 quarts water
- 1¼ cup heavy cream
- 12 chives , finely chopped
- salt
- white pepper
Equipment
- Potato masher
- Strainer
Instructions
- In a pot, melt the butter over medium heat.
- Add the leeks, lower the heat and gently fry without browning.
- Add the potatoes, and mix well.
- Add water and season with salt and pepper.
- Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
- Drain the leeks and potatoes but reserve the cooking water.
- Pass the vegetables through a potato masher.
- Add a ladle of the cooking water and the cream. Whisk well, then strain everything through a strainer.
- Pour the filtered Vichyssoise into the pot, place it on a medium heat and bring it to the boil while continuing to whisk.
- Remove from the heat as soon as it comes to a boil and let cool to room temperature.
- Place the vichyssoise in the refrigerator for at least 2 hours.
- Adjust the seasoning with salt and pepper if necessary before serving.
- Pour the vichyssoise into bowls and sprinkle with chopped chives
Notes
- Do not use an electric mixer as this may make the potatoes sticky.
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Overall Rating
5.0
3 reviews
Excellent
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