Vichyssoise (Chilled Potato Leek Soup)
This chilled potato and leek soup gets its body from mashed potatoes whisked into a cream and milk base rather than from a flour roux. Leeks and shallot bases are softened slowly in butter, then white wine and white pepper add a gentle edge. A short blend just before serving makes the texture silky. Make it ahead, since it needs to be cold, and finish with sliced shallot tops.
Instructions
Peel the potatoes and cut away any brown or discolored spots.
Boil the potatoes for about 20 minutes, until a knife slides easily into the center. Take care not to overcook them.
Drain the potatoes and keep the cooking water. Let the potatoes cool, then mash them with a fork.
Melt the butter in a braiser over low heat. Cook the leeks and shallot bases in it for about 10 minutes, until translucent.
Stir in the chicken bouillon, white pepper, white wine, cream and milk. Simmer until the soup begins to bubble.
Add the mashed potatoes and whisk hard until smooth. If the soup is too thick, thin it with a little of the reserved potato water.
Chill the soup.
Just before serving, blend it on low speed for 20 seconds. Garnish with the shallot tops. For a Creole touch, boil the potatoes with just a hint of crab boil seasoning, and green onions may stand in for the shallots.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
