Vichyssoise
A silky chilled leek and potato soup enriched with cream and finished with fresh chives. Elegant and refreshing, it can be served cold or warm. Plan ahead: chill for at least 2 hours before serving cold.
Ingredients
- 2 tbsp unsalted butter
- 4 leeks (white and light green parts), sliced, rinsed
- 1 yellow onion, diced
- 1 lb russet potatoes, peeled, diced
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/4 tsp white pepper
- 2 tbsp fresh chives, finely chopped
Instructions
-
1
Melt 2 tbsp unsalted butter in a large saucepan over medium heat. Add sliced, rinsed leeks (white and light green parts) and diced yellow onion. Cook, stirring often, until very soft but not browned, about 10 minutes.
-
2
Add peeled, diced russet potatoes and 4 cups low-sodium chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are completely tender, about 20 minutes.
-
3
Remove from heat and let the soup cool for 10 minutes. Working in batches, transfer to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
-
4
Stir in 1/2 cup heavy cream and season with 1 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning.
-
5
To serve cold: let the soup cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled. To serve warm: return the blended soup to the saucepan over low heat and warm gently.
-
6
Ladle into bowls and garnish with finely chopped fresh chives.