Vichyssoise
Chilled leek and potato soup
Servings: 6
Equipment
Ingredients
- 1.5 lbs medium leeks
- 2 garlic gloves, thinly sliced
- 1 yellow onion, thinly slices
- 1 lb Yukon Gold potatoes, peeled, quartered and thinly sliced
- tbsp unsalted butter
- 4 cups chicken stock
- 2 sprigs of thyme
- 1 sprig of tarragon
- 1 bay leaf
- 1/3 cup heavy cream (plus more for garnish)
- 1 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- salt and pepper
- chives, finely chopped (for garnish)
Instructions
- In a 4-quart Dutch oven or pot, melt the butter over medium heat. Add the leeks, garlic and onion, and sweat until translucent (approximately) 10 to 12 minutes.
- Add the potatoes and chicken stock, and bring to a simmer. Meanwhile, tie together the thyme, tarragon, oregano and bay leaf with kitchen twine, and add to the pot. Simmer until the potatoes are tender, 15 to 20 minutes.
- Discard the herb bundle and, using an immersion blender, purée the soup until smooth.
- Stir in the heavy cream, lime juice and zest, then season with salt and pepper. Let the soup cool to room temperature, then chill the soup completely.
- When ready to serve, divide the soup between bowls and drizzle with a few drops of cream. Finish by garnishing with chives.
Notes
- Soup can also be served warm, if you choose.