Vichyssoise is a potato and leek soup. Its origin is debatable; some say it is a French dish called crème vichyssoise glacée, while Julia Child’s says it is an American invention.
It can be served warm or cold. If you plan to serve it cold, you can serve it in shot glasses. This recipe uses heavy cream, but you can use sour cream or creme fraiche if you wish. You can also add cheese to make it tastier.
4 cups sliced leeks, white part only
4 cups diced potatoes
6 to 7 cups chicken broth
1 tablespoon butter
1-1/2 to 2 teaspoons salt or to taste
1/2 cup heavy cream
Salt and pepper to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 Tablespoon fresh chives or parsley, minced
In a big pot or Dutch oven over low heat, melt the butter. Sauté the onion and the leeks for 8-10 minutes. Add the potatoes, marjoram and thyme. Cover the pot and cook for 10 minutes. Pour in the stock and increase the heat to high. Bring it to a boil. Lower the heat and cook for another 20-30 minutes or until the potatoes are soft.
Pour the soup in a blender or food processor. Puree it until it becomes smooth.
Add the cream and garnish with fresh chives before serving. Serve warm or cold. If you are serving it warm, heat it slowly, so that the consistency stays the same.
Photo Courtesy Of: Ms. Glaze