Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.
Ingredients
- 6–8 medium Idaho potatoes
- 1 lb butter
- 4 large diced leeks (white and yellow parts only)
- 1 bunch diced shallots (white bases only) or green onions
- 1½ tbsp chicken bouillon or add homemade stock
- 1 tbsp white pepper
- 1 cup white wine
- 1½ quarts heavy whipping cream
- 1 quart milk
- 1 cup shallot tops
Equipment
- Boiling pot
- Colander
- 4–6 quart brazing pot
- Blender
Procedure
- Peel potatoes and remove all brown and discolored areas.
- Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
- Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
- In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
- Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
- Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
- Chill the soup.
- Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops
Notes, tips, and variations
- Green onions may be substituted for the shallots
- For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.