Vichyssoise
Ronnie's Notes
This is an opulent, velvety soup that makes an elegant first course for a special dinner.
Prep time: less than 30 minutes
Region: Innovation
Instructions
Discard the leek’s fibrous dark green portion.
Cut off the light green portion and use for other purposes.
Clean the white part of the leek carefully under running water to be sure all sand and grit is removed.
Melt the butter in a soup pot over moderate heat.
When the butter has melted and looks foamy, add the leek and onion and cook for , or until the vegetables have softened.
Do not let the vegetables brown.
Add the potatoes, stock and salt.
Partially cover the pan and cook at a simmer for , or until the vegetables are tender.
Puree the mixture in a blender or food processor.
Strain the mixture through a strainer.
Return the soup to the pot.
Add half the milk and half the cream and stir to blend ingredients.
Bring to a simmer.
Remove the pan from the heat.
Chill thoroughly.
Stir in the remaining milk and cream.
Taste for seasoning and add salt and white pepper to taste.
Serve garnished with chives.
Lobster Vichyssoise: steam a 1 to 1-1/2 lb.
lobster over 2-1/2 cups water.
Use the steaming liquid to replace an equal amount of the stock called for.
Chop the lobster and add it to the cold soup.
Garnish with fresh dill instead of chives.
Avocado Vichyssoise: add 3 large tomatoes (remove seeds) with the potatoes; add 3 large ripe, peeled avocados when you puree the cooked soup; add 1/4 cup lemon juice and cayenne pepper to taste just before serving.