Vichyssoise
Servings 6
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 to 2 large cloves garlic finely minced
- 3 large leeks white and very light green parts only
- Sea salt and black pepper to taste
- 4 cup Yukon Gold potatoes peeled and diced
- 2 cup chicken broth preferably organic
- ⅔ cup sour cream
- ⅓ cup heavy cream
- 3 tablespoons fresh chives finely chopped
Instructions
Steps for Making Vichyssoise
- In a high-sided skillet, cook garlic and leeks in butter and olive oil over medium heat until tender, approximately 4 to 5 minutes.
- Add the potatoes and chicken broth. Bring to a rapid boil, then lower the temperature to just below medium. Cover the skillet loosely with a lid and simmer for 25 to 30 minutes, until the potatoes are tender.
- While the potatoes are simmering, add the sour cream and heavy cream to a bowl. Season with salt and pepper to taste and set aside.
- Remove the skillet from heat and let cool. In a heavy-duty blender, blend potatoes in batches until a smooth consistency is achieved, approximately 1 to 2 minutes.
- Temper sour cream and heavy cream with 2 to 3 tablespoons of the purée. Add the tempered sour cream mixture to the rest of the purée and season with salt and pepper to taste.
- Place the soup in an airtight container and refrigerate for 3 hours or overnight. Chill thoroughly and garnish with fresh chives to serve.