Vichyssoise
Pronounced VEE-SHE-SWAH, this classic French soup makes me swoon. As there are few ingredients, use only the best quality, farmers market produce. I guarantee you'll be hooked too.
Pronounced VEE-SHE-SWAH, this classic French soup makes me swoon. As there are few ingredients, use only the best quality, farmers market produce. I guarantee you'll be hooked too.
- Carbohydrate 47.0342750010576 g
- Cholesterol 43.8075000519329 mg
- Fat 12.4318000140257 g
- Fiber 5.66100004553795 g
- Protein 6.6538750007771 g
- Saturated Fat 7.50441500873079 g
- Serving Size 1 1 Serving (334g)
- Sodium 52.3750000144047 mg
- Sugar 41.3732749555197 g
- Trans Fat 0.79807500072327 g
- Calories 317 calories
Step-by-step
- Cut off the root end of the leeks and the dark green parts of the leaves (to use only white and light green parts). Cut each leek in half lengthwise and run them under water, fanning the layers apart to help remove the grit between them. Slice each half, crosswise, into 1/8-inch thick slices.
- Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
- Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
- Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time to prevent the blender from exploding the hot contents all over your kitchen.
- Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
- Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.
Working with a total preparation and cooking window of 30 minutes demands absolute efficiency from the cook. Every step requires deliberate execution to prevent the starch and dairy from breaking down improperly. ### Starch Control and Blending Mechanics Yukon Gold potatoes supply the body of this dish. Peel them completely to avoid bitter flavors from the skins. Slice the potatoes uniformly so they soften simultaneously during the 20-minute simmer over medium-low heat. Test doneness by poking a piece with a fork; it must fall apart completely. When blending hot liquids, fill the container only halfway. Pressure builds rapidly inside sealed blender jars, and hot liquid expands violently if sealed to capacity. Work in multiple batches to maintain safety. Pressing the resulting mixture through a fine sieve removes lingering leek fibers and potato lumps. This physical straining step yields the velvety mouthfeel expected from the style. ### Dairy Management and Temperature Control Whole milk and heavy cream introduce milk solids that scorch easily if overheated. Stir the heavy cream into the pot only after removing it from the heat source. Cool the strained base gradually while stirring frequently. Agitation prevents a skin from forming on the surface as the temperature drops. Chill the pot in the refrigerator until the internal temperature reaches standard refrigerator storage ranges. Thin the final mixture with water if the viscosity exceeds heavy cream consistency. Serve the portions inside chilled bowls to retard warming at the table.
