SoupJuly 1, 2018

Vichyssoise

Name: Vichyssoise
Ingredients: 1 lb leek white/light green parts, sliced thin; 1 lb yukon gold potatoes, peeled, diced; 2 tbs chives, finely sliced; 4 cups chicken broth; 1/8 tsp nutmeg; kosher salt and pepper; 4 tbs butter; 1 cup heavy cream

A classic cold soup. Potato and leek, what’s not to love? Perfect for lunch on a hot day.

You’ll note the use of chicken broth instead of stock. Because you serve this cold, stock is too gelatinous in this soup.

Serves: 6
Time: 1.5 hours

Mise en Place

Veggies

1 lbleek white/light green parts, sliced thin
1 lbyukon gold potatoes, peeled, diced
2 tbschives, finely sliced

Staples

4 cupschicken broth
1/8 tspnutmeg
kosher salt and pepper

Dairy

4 tbsbutter
1 cupheavy cream

Equipment

1dutch oven, low
1stick blender
1chinois
1ice bath bowl, large
1bowl, small enough to fit in ice bath, big enough to hold soup

Directions

melt butter in dutch oven, cook leeks with some salt till soft, 15-20 minutes
add potatoes and broth, bring to a boil, reduce to a simmer, till potates are soft 10-15 minutes
when potatoes are soft, take off heat and use stick blender to blend
slowly whisk in cream and nutmeg, return to a boil then a simmer let thicken about 10 minutes
pass through chinos into small bowl in ice bath
let cool overnight in fridge
serve with chives

#leek #Potato #Veggie