Description

Leek potato soup, or vichyssoise, can be served hot or traditionally cold.

Transcript

To assemble your very own vichyssoise, just place a large sauce pan like the six cord model over medium heat and add three tablespoons of unsalted butter. While that melts down, we will turn our attention to one pound of split leeks, that’s three or four specimens, they’re split just as they were for our grilling. We won’t stop there, we’re actually going to lay the knife over and slice this two more times and to kind of long pie wedge shapes and then we will chop. This go into the pot along with our very heavy pinch of salt, at least a teaspoon. That’s going to help to pull moisture out of the leeks. Now make sure your heat stays medium low and that after the initial hissing over, you don’t want to hear much more out of this pot. In other words, we won’t sweat not a sauté. If things are jumping around in there, the leeks are going to brown and that will not taste good. All we really want to do is to cook out some moisture and soften this material. So keep the heat low, listen and give them about to minutes. Now that our leeks are nice and soft, it could have been that the moisture has put out, we will go with the next layer of vegetation, 14 ounces d that’s about three Yukon gold potatoes just pilled and chopped. That’s going to provide not only flavor but texture but don’t fool yourself, this isn’t potato soup, it’s secondary player. We will also add one quart and that’s four cups vegetable broth. Now you can make your own or you can use package. If you do, I like to go with the cartons that’s organic, I don’t like the canned kinds, it’s got a cooked flavor and it’s usually too salty. You have to heat it up to medium high and bring this just to a boil and back down the heat to simmer and let it cook for 45 minutes. I know, it seems like a long time but believe me, you will be rewarded with a very, very fine texture. Let’s see, we will grab the potato here. This soup is done. Now that our vegetation is smoothly pureed, thanks to a proper, nice and long cooking time. We’re going to add our finishing dairy. I like to go with a cup of heavy cream and a cup of butter milk. But when you add the cream to the butter milk before introducing them to the pot, that way, the heat of the soup won’t curdle the buttermilk and it could happen. Here we go. Now as soon as that is in, we can go with our final spice which is going to be one teaspoon of white pepper, finally ground. I just retrieved my favorite secret soup spoon here. I’m sure that you’ve probably got one of this in your kitchen too. On the winter time, I like vichyssoise piping hot with a nice little side of leek rings. Get a little smooth and creamy, it’s a little crunchy, it’s a nice contrast and in fact, the only thing that can make this better, another innovation. In the summer time however, I go in incredibly different direction. I like my vichyssoise or vichyssoise as I called it as a child, top with chive and deep, deep, chilled, cheers—refreshing.