Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remain a true classic with simply wonderful flavor.
Easy to prepare, with just a few ingredients, vichyssoise will change your mind about cold soups.
- 1 1/2 pounds potatoes (waxy variety), peeled and cut into 1-inch cubes
- 4 medium leeks (about 3 pounds), washed very well and sliced very thin, use white part only
- 2 tablespoons butter, unsalted
- 4 cups chicken broth, water, or milk
- 1 cup heavy cream
- salt and pepper, to taste
- 1 tablespoon of finely chopped chives, for garnish
- Gather the ingredients.
- To a large pot over medium-low heat add the butter.
- When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes).
- Add the potatoes and chicken broth, water, or milk. Bring to a boil, then lower to a simmer.
- Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
- Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
- Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
- Taste the soup and season with salt and pepper.
- Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
- Just before serving, sprinkle chives over the top.
|Nutritional Guidelines (per serving)|