Vichyssoise – Chilled Potato & Leek Soup

This entry was posted in Fall Vegetables Leeks Recipes Fall Vegetables Recipes and tagged community supported agriculture CSA farm recipe leek recipe Potato Leek Soup potato recipe recipe Stonebridge Farm Vichyssoise on by
Vichyssoise – Chilled Potato & Leek Soup
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Ingredients
  1. 8 each potatoes (Idaho or Yukon gold), peeled and cut into large dice
  2. 8 each leeks, white and pale green parts only, thinly sliced
  3. 2 each yellow onions, diced
  4. 4 oz. butter
  5. 3 quarts whole milk, or vegetable stock
  6. 1 bouquet garni
  7. 3 cups heavy cream
  8. 1 cup crème fraîche or sour cream
  9. Salt and white pepper to taste
  10. 3 Tbsp. chives, finely chopped
Instructions
  1. 1. Peel and dice the potatoes. Hold in a bowl of cold water, so they don’t turn brown.
  2. 2. Dice the onions. Thinly slice and wash the leeks.
  3. 3. In heavy bottomed soup pot, cook onions and leeks in butter until translucent and soft.
  4. 4. Add potatoes, milk and bouquet garni to onions/leeks and bring to a simmer. Let simmer until potatoes are tender, about 15-20 minutes.
  5. 5. Remove bouquet garni, purée soup, season to taste, and chill.
  6. 6. Finish with cold cream and crème fraîche. Adjust seasonings to taste, and serve cold garnished with chopped chives.
Notes
  1. What’s a bouquet garni?
  2. It’s a satchel of cheesecloth that usually contains a few parsley stems, black pepper corns, a sprig of thyme, and a bay leaf. It’s often used to infuse flavor into simmering stocks, soups, and various stews.
Adapted from With permission from Auguste Escoffier School of Culinary Arts
Adapted from With permission from Auguste Escoffier School of Culinary Arts
Stonebridge Farm CSA http://stonebridgefarmcsa.com/