Vichyssoise
If you are unaware of the famous vichyssoise soup, you are missing out on one of the best soups, especially because it is so great in the summer. Vichyssoise is a leek potato soup that is mixed with cream and can be served cold.
The French soup was created by Louis Diat, a French chef who worked at New York’s Ritz-Carlton Hotel. The soup has had several names, you will hear potato leek soup used often. During the Second World War, the French town of Vichy became the capitol of the collaborationist government. The name vichyssoise was hushed.
To make vichyssoise you will need:
- 3 leeks, dark greens removed and chopped well
- 2 large baking potatoes chopped into small cubes
- 3 tbsp. unsalted butter
- 2+ tsp. salt
- 2 cups good water (purified tastes better)
- 2 cups vegetable stock (packaged works, but home-made is better.
- 1 cup heavy whipping cream
- black or white pepper
Combine the 3 tbsp. butter with the chopped leeks and 2 tsp salt. And cook in a saucepan on medium heat for 20 minutes or until the leeks are soft. Do not brown the butter.
Next, add the 2 cups fresh water, 2 cups vegetable stock chopped potatoes and let cook covered on medium low heat for 30-40 minutes or until the potatoes are mushy.
Now the soup must be mixed well. Use an emulsion blender to puree the soup, or blend in a blender or food processor until even consistency. Add salt and black or white pepper to taste. Add 1 cup heavy cream and let cool in the refrigerator.
Serve cold soup topped with chopped chives and a dollop of sour cream.
