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Prep Time15 minutes
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Cook Time45 minutes
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Serving4
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Long before Chef Louis Felix Diat put Vichyssoise on the menu at the Ritz-Carlton in New York City in the first quarter of the 20th century, potato and leek soup was a staple in French kitchens. It is the most basic of soups: leeks, onions and potatoes simmered in chicken stock, strained and then combined with heavy cream and chilled. The first time I tasted Vichyssoise was when Frank B. Williams picked up a container in Langenstein’s on Metairie Road. I don’t think I would ever have tried it, otherwise. It looked so bland… but it was delicious. And it is really easy to make! The trick is to strain it carefully, season it as you go along and serve it very cold.
Ingredients
Vichyssoise
Directions
Prepare the leeks by cutting off the white part, slicing the stalk down the center and rinsing thoroughly. Then, chop or slice the stalks into thin pieces.
in a large pot or Dutch oven, melt the butter over medium high heat. Once it is melted, toss in the leeks and onions and cook for about 5 minutes. The vegetables should wilt and soften, not take on color.
Add the potato chunks, and cook for a few more minutes, stirring constantly.
Add the chicken stock and let it come to a low boil. Then reduce to a simmer and cook about 35 minutes until the potatoes are soft and you can smash them with a wooden spoon. Season with salt and pepper.
Pour the potato and stock mixture into a large bowl and put it in your sink to avoid hot splatter. Using an immersion blender, puree the potatoes into a smooth soup. Then STRAIN the soup through a chinois or fine mesh strainer. Pour the mixture back into the Dutch oven.
Add the cream. Let the soup come back to a steady simmer and then take it off the heat. Taste for seasonings.
Pour the soup into another bowl if necessary because you want to be able to set it inside a larger bowl. The large bowl should have a layer of ice on the bottom. Let the soup cool on this bed of ice until it is room temperature.
Cover and chill overnight or at least until the soup is very cold. Serve with minced chives as a garnish.
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