Vichyssoise

When the temperature rises, my desire for hot food drops.  I remember eating this soup as a kid, served in an icer. That's a glass filled with crushed ice, with an insert for the soup, designed to keep it well-chilled.  Yes, most kids were eating macaroni and cheese, I know. I fancied myself as a very sophisticated bon-vivant at 10.

This soup is properly pronounced vee-she-swahz.  Don't get caught dropping the z sound. It is named for the French spa town of Vichy, although it is supposedly an American creation.  Certainly potato leek soup made in this same manner, but served hot, is a well documented French recipe.  C'est la vie!

INGREDIENTS

2 TB. butter

1 large yellow onion, diced

3 leeks, sliced

4 russet potatoes, peeled and sliced

2 cups chicken stock, vegetable stock, or water

2 cups heavy cream

Salt and white pepper to taste

METHOD

1.   In a large saucepan over medium heat sauté onions, leeks and potatoes until tender, but not browned.  Cover with stock and simmer for 20 minutes.

2.  Allow soup to cool for 15-20 minutes, then puree.  Return to the heat, add cream, salt and pepper, and simmer another 5 minutes.  Cool, then chill completely before serving.

Garnish with chopped chives or watercress. Serves 4.

 

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Autumn Recipes