Vichyssoise

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Vichyssoise

Chilled Leek and Potato Soup

Ingredients:

2 tablespoons butter
2 cups leeks, white part only, thinly sliced
1 shallot, minced
2 cups russet potatoes, peeled, thinly sliced
3 cups low sodium chicken stock or broth
1/2 cup milk
1/2 cup Crème Fraiche or Heavy Cream
salt to taste
2 teaspoons chives, finely sliced
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, optional

Preparation:

Sauté the leeks and shallots in butter until soft but not browned. Add the potatoes and stock and bring to a boil, then reduce heat and simmer until potatoes are very tender. Remove from heat and allow it to cool a bit before pureeing.

NOTE: Pureeing hot liquids in a blender can be dangerous. Allow liquids to cool before blending. If blending warm liquids, do it in small batches and leave the small opening open in the lid, covered loosely with a towel.

Puree the soup thoroughly in batches and put it into a clean pot. Whisk in the milk and Crème Fraiche and taste for salt. Chill.

To serve: Ladle soup into chilled soup bowls and sprinkle with chives. Offer Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill..

NOTE: Be sure to very carefully clean the leeks. Leeks are grown underground and there can be quite a bit of dirt between the layers.

Chef’s Tip: Just before chilling, strain the soup to remove any bits not pureed in the blender. This soup should be smooth.

Home of Chef David Nelson's Specialty Spice Blends and more!