Properly vichysoisse. It is that ethereal and classic french soup which should be served ice cold garnished with a light sprinkling of freshly minced chives. I felt obligated to make this last week. My chives have been growing like crazy and I had a lot of leeks in my fridge to use up. I mean, ya….ok. I often eat this soup hot. I live in Winnipeg afterall. It’s been raining and cold all week and I’ll be damned if I’m going to eat cold soup right now. That being said I would NEVER call it vichysoisse and serve it hot. That’s sacrilegious. Just don’t. Ever. You should try to make this one. It’s delicious and pretty hard to mess up. Give it a shot. Let me know how it goes!

This is a nice starter if you are having people over on a hot summer day for a barbeque and want to fancy things up a little bit. It’s great followed by a poultry or fish course. Because the soup is fairly thick and has such a rich mouthfeel I would suggest following it by something a little lighter. Serve a light salad and some grilled chicken for the main maybe. Avoid following this soup with citrus though because it probably won’t sit well with the creaminess of the soup.

Vichysoisse

3 Tbsp butter

6-8 leeks, white and light green parts only, cleaned and thinly sliced

2 medium-sized russet potatoes

2 L of chicken stock

250 mL of heavy (whipping) cream

Salt and White Pepper to taste

Melt the butter over medium heat in a large heavy bottomed pot. Add the leeks and toss them around to make sure they are well coated with butter. Let the leeks cook down until they are very soft taking care not to let them stick to the bottom of the pot or get any color on them. In other words, stir them from time to time. Meanwhile peel and cube the potatoes (small dice for those culinarians out there). Add the potatoes to the pot and give everything a good stir. Add the stock and let the soup come up to a boil. Turn the temperature down a little so that you can see a few bubbles coming up every couple of seconds (more than a simmer, less than a boil). Let everything cook for about 40 minutes, stirring from time to time. When the potatoes are totally soft and the leeks are deliciously melty puree the soup with an immersion blender (that’s your handheld Braun blender there Mom). Strain the soup through a sieve to make sure it is completely smooth. Set it somewhere to cool (an ice bath works well if you’re in a hurry). When it totally cool and you are ready to serve it whip the cream until it begins to thicken. Add the soup in a few ladle fulls at a time and gently mix them together. Season to taste with salt and WHITE pepper. Serve chilled garnished with a sprinkle of minced chives. Enjoy!

 

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