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Vichyssoise Creme Glacee
Yields: 11 serving(s)
Ingredients
- 4 leeks, washed & coarsely cho ped
- 1 onion, chopped
- 1 tablespoon(s) unsalted butter
- 2 large russet potatoes, peeled & di ed, held in ice water
- 2 teaspoon(s) salt
- 2 cup(s) milk
- 2 cup(s) half&half
- 1 cup(s) heavy cream
- White pepper to taste
- Fresh chives, thinly sliced
Directions
- In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened.
- Add the potatoes with the water and the salt.
- Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft.
- Add milk and h&h and bring the mixture just to a boil, stirring.
- In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl.
- Stir the cream and white pepper into the soup and chill, covered, until it is very cold.
- Garnish with chives and serve cold.
- A gourmet mag.
- Favorite, 1954, by louis diat, who was chef de cuisine at the ny ritz-carlton and a gourmet contributor.
- He invented vichyssoise.
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