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CategorySoup recipes
TimePrep: 10 minutes
Cooking: 30 minutes

Cookbook | Ingredients | Recipes

Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.

Ingredients[edit | edit source]

Equipment[edit | edit source]

Procedure[edit | edit source]

  1. Peel potatoes and remove all brown and discolored areas.
  2. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
  3. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
  4. In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
  5. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
  6. Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
  7. Chill the soup.
  8. Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops

Notes, tips, and variations[edit | edit source]

  • Green onions may be substituted for the shallots
  • For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.