Creamy Vichyssoise

853

 

“The Little Potato Peeler,” by Albert Samuel Anker, 1886

The secret in a creamy vichyssoise—or, potato soup—is in the preparation.  The ingredients could not be simpler.

Makes 8 servings, depending on serving size.

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons Olive oil
• 4 leaks bulbs only, trimmed of the leafy greens and sliced into rings,  sweet or Vidalia onion
• 8 Medium-size potatoes, peeled and quartered.  Any variety will do but russet potatoes are considered the classic.
• 8-10 Cups of homemade chicken broth.  Yes, it matters.  *see below

Method

1. Melt the butter in the stockpot over low heat.
2. Add olive oil and stir together with a wooden spoon.
3. Add the leeks and onion and sauté till transparent.
4. Add the potatoes and carefully pour in the chicken broth.
5. Bring to a boil then immediately reduce the heat and cook until the potatoes are fall-apart tender.
6. Once cooled, puree the soup in a food processor, in batches, filling the processor no more than half-full, until all the mixture has been pureed.
7. Set aside the soup in the large bowl, covered with plastic wrap.  Once cool, refrigerate overnight.
8. Add a cup of heavy cream (I do not like the sweetness of whipping cream and light cream is too thin.)
9. Before serving, add salt and pepper to taste.  Add a dollop of plain Greek yogurt and a sprig of fresh Italian parsley just before serving.

*Ingredients – Homemade Chicken Broth

• Ingredients
• Whole Chicken
• 2 chopped carrots
• 1 Bay Leaf,
• 1/4 teaspoon of thyme
• 1/4 teaspoon of marjoram
• Salt & Pepper to taste

Method – Homemade Chicken Broth

1. Cook a whole chicken in a stockpot, covering it with just enough water to submerge the bird.
2. Add the carrots, bay leaf, onion, herbs, and salt & pepper.
3. Let it simmer gently on the stove for 2-3 hours.
4. Remove the chicken onto a platter.
5. Put a colander over a large bowl and pour the broth so the liquid is clear.

Tips:  Use the meat for chicken salad, chicken pot pie, or any other chicken dish you desire.

To Serve

This is delicious when served with a baguette of warm, crusty French bread and is a perfect soup entrée or can be a summer meal unto itself with a platter of fresh fruits, cold meats, a selection of cheeses, and a bottle of Prosecco.