BVC Eats: Vichyssoise

VICHYSSOISE

Adapted from this recipe: https://littleferrarokitchen.com/julia-childs-vichysoisse/

Note: the butter, leeks, onion, and potato have been halved to make a half-recipe. I use the same volume of butter, flavorings, and liquids because I am not moderate.

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 fat clove garlic, peeled & smashed
2 to 3 cups sliced leeks, cleaned, white and pale green parts only (from about 2 large leeks)
1/2 medium sweet onion, chopped or sliced
1 pounds white baking potatoes, peeled and chopped (Jen prefers these to reds or Yukons)
3 cups chicken stock
1 teaspoon kosher salt (more to taste)
¼ t ground black pepper
1/2 cup sour cream
1/2 cup heavy whipping cream
Chopped fresh chives or fresh thyme for garnish

In a large pot, heat the butter on high heat until the butter begins to brown. Immediately add the sliced leeks and onions. Stir to coat with the butter. Sauté for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.

Add potatoes, water or stock, and salt, bring to a boil, then reduce to a simmer. Cook partially covered for 30-40 minutes, until the potatoes are soft. Remove from heat.

Blend all that in a blender until smooth. There’s such a thing as over-blending. I prefer it when it still looks a tiny bit grainy. Any smoother and it has a glue-like mouth feel.

Julia Childs says to allow the soup to cool before stirring in the sour cream and whipping cream. I also like this soup hot, so YMMV.

To go traditional: cool it completely and chill it in the refrigerator. The soup should be served just below room temperature (65°F). If it is too cold, it won’t taste as good. Add more salt to taste. Serve garnished with chopped fresh chives or thyme, cracked pepper and/or ground nutmeg, and a drizzle of olive oil.

NOTE: Leeks freeze very well! In fact, I freeze the leek leftovers with the potato peelings and onion skin in a ziploc freezer bag. Boil it up and then strain out the solids when you want to add depth of flavor and texture to soup, or when you toss a chicken carcase into the pot for stock.

Photo by Zedcor Wholly Owned on Freeimages.com