Vichyssoise (Chilled Potato Soup)
Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don’t have to be so elaborate, always serve your well-chilled vichyssoise with a garnish of chopped chives.
Preparation time: 10 minutes, plus 2 to 3 hours chilling
Cooking time: 50 to 60 minutes
Yield: 6 servings
4 medium leeks
1 small onion
2 tablespoons butter
3 cups chicken broth
1 1/2 pounds potatoes (about 3 medium)
Salt to taste, about 1/2 to 3/4 teaspoon
1/8 teaspoon white pepper
1 1/4 to 1 1/2 cups cream or half-and-half
Thinly slice the white part only of the leeks.
Discard the green portion.
Thinly slice the onion.
In a large pot over medium-low heat, melt the butter.
Add the leeks and onion.
Sauté, stirring occasionally, until lightly golden, about 10 to 15 minutes.
Peel and thinly slice the potatoes.
Add the broth and potatoes to the pot.
Increase the heat to medium and bring to a boil.
Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes.
Puree the soup in batches in a food processor or blender until smooth.
Alternatively, if you have a hand blender, leave the soup in the pot and blend.
Transfer the soup to a large bowl.
Add salt to taste and pepper.
Thin with cream and stir to blend.
Chill thoroughly, at least 2 hours.
Serve garnished with chopped chives.