Vichyssoise

Vichyssoise

By
From
Encyclopedia of Food and Cookery
Serves
6-8

One of the specialties created by the great French chef Louis Diat for the old Ritz-Carlton in New York. Vichyssoise now appears on restaurant menus throughout the world and is made in many homes. It had its origins in the simple leek and potato soup, potage bonne femme of France, which when put through a mouli became potage parmentier. Both of these soups are served hot.

Casting around for a new cold soup to entice his clientele, Diat remembered how his mother used to cool her potage by adding cold rich milk to it. A cup of cream, an extra straining, a sprinkle of chives et voilà! He had his new soup. Diat named it after Vichy, the famous spa located near his boyhood home, as a tribute to the fine cooking of the region.

Ingredients

Quantity Ingredient
60g butter
4 leeks, finely sliced, (white part only)
freshly ground white pepper
4 potatoes, diced
1.5 litres chicken stock
500ml milk, heated
250ml cream
salt
sour cream, to garnish
chives, snipped, to garnish

Method

  1. Melt butter in a saucepan, add leeks and cook over low heat until leeks are soft but not brown. Season with a little salt and pepper, and add potatoes. Stir in stock. Cover and simmer for about 30 minutes until potatoes are tender.
  2. Blend in hot milk. Allow soup to cool, then pass through a sieve or purée in a blender or food processor. Chill. Stir in cream.
  3. To serve, top with a spoonful of sour cream if liked, and sprinkle with finely snipped chives.
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