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Vichyssoise

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/cedarsummitfarm/7180872651">http://www.flickr.com/photos/cedarsummitfarm/7180872651</a></p>
Ingredients
  Leeks 4 Large
  Onion 1 Small
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken broth 4 Cup (64 tbs)
  Potatoes 4 Medium
  Salt To Taste
  Pepper To Taste
  Light cream 2 Cup (32 tbs)
  Nutmeg 1⁄4 Teaspoon
  Chopped chives 1 Tablespoon
Directions

Saute' leeks and onion gently in butter or mar-garine until transparent but not brown.
Add 2 cups broth, cover and simmer 15 minutes.
Cook potatoes until tender; drain well, and crush with fork.
Add to leeks with remaining broth.
Simmer 5 minutes.
Put through sieve or food mill (twice, if necessary, to obtain smooth mixture) or use an electric blender as manufacturer directs.
Season with salt and pepper.
Cool, and chill overnight.
Before serving, add cream, blending well.
Serve very cold in chilled dishes, and sprinkle with chives and a little nutmeg.
Note: New York's own soup, one of the great soups of the world, invented in the early part of this century by the great French Chef, Louis Diat, for 40 years ruler of the kitchens in New York's Ritz-Carlton Hotel.Shortly before his death he declared that,in casting about for a special chilled soup to tempt the appetites of Ritz patrons during a Manhattan heat wave, he remembered his mother's leek-and-potato soup and how she used to cool it with chilled milk for summer breakfasts.
He named it after his native Vichy district.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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