Vichyssoise Creme Glacee'
Submitted by valfrank
Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minFew soups carry as much quiet elegance as a well-made vichyssoise.
Leeks and onion soften gently in butter, then simmer with russet potatoes until everything melts into tenderness.
A blend of milk, half-and-half, and heavy cream gets stirred in before the whole pot is puréed and strained through a fine sieve for that legendary silk-smooth texture.
Served ice cold with a scattering of fresh chives, it’s the kind of soup that makes a hot summer evening feel like dinner at a Parisian bistro.
Chef Tips
- Strain through the finest sieve you own. The extra step is what separates good vichyssoise from extraordinary vichyssoise.
- Chill it thoroughly. This soup must be very cold to shine. Lukewarm vichyssoise is a missed opportunity.
- A touch more white pepper than you think you need. Cold dulls seasoning, so be generous before chilling.
- Hold diced potatoes in ice water before cooking to rinse excess starch for a cleaner, lighter purée.
Ingredients
Directions
In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened.
Add the potatoes with the water and the salt.
Simmer the mixture, covered, for 30 to 40 minutes, or until the potatoes are soft.
Add milk and handh and bring the mixture just to a boil, stirring.
In a food processor, purée the mixture in batches, and strain it through a very fine sieve into a bowl.
Stir the cream and white pepper into the soup and chill, covered, until it is very cold.
Garnish with chives and serve cold.
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