Vichyssoise, Potato Leek Soup Recipe

Vichyssoise, Potato Leek Soup
source: recipe and photograph created by www.finedinings.com

Recipe Type: soup, potato, leek, onion, Vichyssoise, cream, gourmet

Total Time: 15 min
Prep Time: 15 min
Yield: 8 servings

Ingredients:

2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potato, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish



Preparation:

Leeks should be cleaned well since dirt collects in their leaves as they grow up through the soil. Simply cut off the roots of the leeks, trim away the top green leaves then make one lengthwise cut down the stalk and clean under cold running water.

In a saucepan over medium high heat sauté sliced leeks and onion in butter stirring constantly until tender, do not allow them to brown, remove any discolored leeks or onion if necessary, the soup should be white without any 'flecks'.

Add sliced potatoes and chicken broth to the saucepan, bring to a boil, cover, reduce heat and simmer for 35 minutes, or until vegetables are tender.

Puree the potato leek mixture in a food processor or blender; return to saucepan, add milk and cream mixing well. Taste for seasoning, add salt if needed.

Serve the vichyssoise potato leek mixture hot or cold. Garnish with chives or fresh parsley.

Wine recommendation: Pinot Gris; Chardonnay