Vichyssoise
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The perfect summertime soup to beat the heat!
- Author: TJ
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- 1–3/4 lbs russet potatoes – peeled, eyes removed, diced
- 4 leeks, white part only, sliced paper thin
- 1 small white onion – sliced and chopped
- 1 stick unsalted butter
- 2 qt unsalted chicken stock
- 1 TBL kosher salt, more to taste
- 1 tsp ground white pepper – more to taste
- 1/2 pint heavy cream
- Chopped chives – garnish
- 2 whole chive sticks per bowl – garnish
- Fresh cracked black pepper to taste – garnish
- Melt butter in a deep soup pot
- Saute the leeks and onion on low heat, stirring frequently until separated and soft. Do NOT brown!
- Add chicken stock, diced potatoes, salt and ground white pepper
- Simmer uncovered for 45 minutes to slightly reduce the volume and thoroughly soften the potatoes
- Turn off heat and let cool, then use an immersion blender until completely smooth or it reaches your preferred texture
- Adjust seasoning with salt and white pepper to taste
- Blend it again – repeat until you love it
- Gently whisk in the cream
- Refrigerate for a few hours or overnight to chill and let the flavors meld together
- Plate, add cracked black pepper, sprinkle chopped chives and garnish with two sticks of chives.