RCI-SP.002.0001.001
Vichyssoise
A simple recipe that combines potatoes and leeks with a cream roux.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Idaho potatoes6-8 medium
- margarine1 lb
- diced leeks (white and yellow bases only)4 large
- bunch diced shallots (white bases only) or green onions1 unit
- chicken base1-1/2 Tbsp
- white pepper1 Tbsp
- white wine1 cup
- heavy Whipping cream1-1/2 quarts
- milk1 quart
- shallot tops1 cup
Method
1
Peel potatoes and remove ALL brown and discolored areas. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not over cook potatoes. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
2
In a braiser and over low heat, sauté leek and shallot bottoms in the margarine until clear, or about 10 minutes. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously, if the soup is too thick add some of the potato water.
3
Chill the soup.
4
Just before serving, put the soup in a blender and whip on low speed for 20 seconds. Garnish with shallot tops