How To Make Vichyssoise
- July 8, 2009
- 653 Views
Voice Over Artist
Ishaq Clayton
Music
Jon Petrow & Lynn Wright
Writer
Erin_Lawrimore
This rich soup – served cold – combines leeks and potatoes to create a culinary treat for your tastebuds.
You Will Need
- 4 leeks
- 2 tbsp. butter
- 1 lb. potatoes
- 29 oz. chicken broth
- 1/2 c. water
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 c. milk
- 1/2 c. heavy cream
- Chives
- A chef's knife
- A colander
- A large saucepan
- A blender
- 4 shallow soup bowls
Step 1: Cut leeks
Cut the roots and tops from the leeks, leaving only white and pale green parts. Cut each leek in half lengthwise. Slice about 4 ½ cups, reserving any left over for another use.
Step 2: Clean leeks
Rinse the leeks in a large bowl of cool water. Transfer them to a colander, drain, and pat dry.
Clean thoroughly — a lot of dirt can settle in different parts of the leeks.
Step 3: Melt butter and cook leeks
Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 10 minutes, stirring frequently.
Step 4: Simmer potatoes, broth, water, salt, and pepper
Peel and thinly slice the potatoes. Add potatoes, broth, water, salt, and pepper to the leeks. Bring the mixture to a boil and then reduce heat to low. Cover and simmer for 30 minutes.
Step 5: Puree the mixture
Spoon half of the potato mixture into a blender. Cover the blender and puree. Pour the puree into a large bowl, and repeat with the remaining mixture.
Step 6: Stir milk and cream into the puree and refrigerate
Stir milk and cream into the puree. Cover the bowl and refrigerate for four hours.
Step 7: Spoon into bowls and garnish with chives
Spoon the cold soup into bowls. Chop the chives and use to garnish the soup.
Did you know? Vichyssoise was created by a French chef at New York’s Ritz-Carlton Hotel in the early 1900s.
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Comments (1)
What a unique dish! Sweet video, Sarah!
over 2 years ago by HeatherM
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