Vichyssoise by Magnus Nordlander
Vichyssoise is a soup with a recent history. Many culinary historians agree that it was invented at the Ritz-Carlton in New York by the French chef Louis Diat.
It's certainly a dish with a mixed heritage. Invented in America, but by a French chef and in French style. The fact that it is served cold only adds to it's allure.
Ingredients for 6 servings
- 1 1/8 pounds of leeks, white parts only, chopped
- 14 1/8 ounces of potatoes, peeled and diced
- 4 tablespoons of butter
- 4 1/8 cups of chicken broth
- 1 1/4 cups of heavy cream
- salt
- white pepper, freshly ground
- 4 stalks of chives, finely chopped
Instructions
Begin by sweating the leeks in the butter and a heavy pinch of salt in a pot over medium-low heat. When they have sweated for about 5 minutes, reduce the heat to low, and keep cooking for about 20 minutes.
Add the potatoes and the chicken stock, and simmer over medium-low heat for about 40 minutes. It does seem like a long time, but it will give you a very tender texture.
Blend with a stick blender, and add the cream. Season with salt and white pepper. Cool down the soup to about 5-50°F, and garnish with chives before serving.
Login
Sign up (it's free!)
Sign up for an account and you will be able to add your own recipes, plan your meals and what to shop. And much more.
no credit card is needed)
Comments
No comments yet! Will you post the first one?