Classic Vichyssoise
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 leeks
- 6 medium potatoes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups chicken broth or 4 cups stock
- 1 cup whole milk
- salt and pepper
directions
- Prepare and wash leeks thoroughly: remove roots and stems, keeping about three inches of the green part.
- Slice each leek vertically through the stems, leaving half an inch at the bottom so that the leek stays intact. Fan in a bowl of cold water and wash between the leaves. Chip to a medium consistency.
- Peel potatoes and chop roughly.
- In a large saucepan or stockpot, melt butter and oil together over very low heat. Add leeks and sweat over very low heat for 20-30 minutes. They should be tender but not browned.
- Add potatoes and chicken broth.
- Simmer for 30 minutes or until potatoes are done.
- Process in a blender or food processor, or with a stick blender or food mill. You want a thick, velvety consistency.
- Add milk and stir to combine.
- Salt and pepper to taste.
- Serve cold.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.