Vichyssoise creme glacee

8 Servings

Ingredients

Quantity Ingredient
4 Leeks, washed & coarsely cho ped
1 Onion, chopped
1 tablespoon Unsalted butter
2 larges Russet potatoes, peeled & di ed, held in ice water
2 teaspoons Salt
2 cups Milk
2 cups Half&half
1 cup Heavy cream
White pepper to taste
Fresh chives, thinly sliced

Directions

In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.

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