Vichyssoise

How to make Vichyssoise Recipe - Most food historians generally attribute the creation of this cold soup in 1917 to Louis Diat, chef at the Ritz-Carlton Hotel in New York.

4 SERVINGS

Ingredients:
3 cups Leeks, use white part only
1/4 cup Unsalted butter
1/2 cup White onions, 1/2 inch (1.2 cm) dice
2 cups All-purpose potatoes, peeled, 1/2 inch (1.2 cm) dice
3 cups Chicken stock
To taste Salt and white pepper
3/4 cup Milk
1 cup Heavy cream
1/3 cup Chives, snipped

Method:
Split the leeks lengthwise, wash well to remove all sand and grit, then slice them.

Heat the butter over medium heat and add the leeks and onions. Cook slowly, browning them very lightly.

Add the potatoes and chicken stock, season with salt and pepper, and bring to a simmer. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.

Puree the soup in a food processor, blender, or food mill, then run through a fine strainer.

Return puree to the heat and add the milk and 1/2 cup (4 ounces, 115 ml) cream. Season to taste and return to a boil. Strain again through a fine strainer.

Let cool, then add remaining cream. Chill thoroughly before serving, garnished with snipped chives.