How To: Make Vichyssoise

Make Vichyssoise

This rich soup – served cold – combines leeks and potatoes to create a culinary treat for your tastebuds.
You Will Need
* 4 leeks
* 2 tbsp. butter
* 1 lb. potatoes
* 29 oz. chicken broth
* 1/2 c. water
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 c. milk
* 1/2 c. heavy cream
* Chives
* A chef's knife
* A colander
* A large saucepan
* A blender
* 4 shallow soup bowls

Step 1: Cut leeks
Cut the roots and tops from the leeks, leaving only white and pale green parts. Cut each leek in half lengthwise. Slice about 4 ½ cups, reserving any left over for another use.

Step 2: Clean leeks
Rinse the leeks in a large bowl of cool water. Transfer them to a colander, drain, and pat dry.

Clean thoroughly – a lot of dirt can settle in different parts of the leeks.

Step 3: Melt butter and cook leeks
Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 10 minutes, stirring frequently.

Step 4: Simmer potatoes, broth, water, salt, and pepper
Peel and thinly slice the potatoes. Add potatoes, broth, water, salt, and pepper to the leeks. Bring the mixture to a boil and then reduce heat to low. Cover and simmer for 30 minutes.

Step 5: Puree the mixture
Spoon half of the potato mixture into a blender. Cover the blender and puree. Pour the puree into a large bowl, and repeat with the remaining mixture.

Step 6: Stir milk and cream into the puree and refrigerate
Stir milk and cream into the puree. Cover the bowl and refrigerate for four hours.

Step 7: Spoon into bowls and garnish with chives
Spoon the cold soup into bowls. Chop the chives and use to garnish the soup.

Fact: Vichyssoise was created by a French chef at New York's Ritz-Carlton Hotel in the early 1900s.

Follow WonderHowTo on Facebook, Twitter, Pinterest, and Flipboard

Life Hacks for Your Smartphone

Fresh tips every day.

Be the First to Comment

Share Your Thoughts

  • Hot
  • Latest