Chilled Potato and Leek Soup - Vichyssoise

poniedziałek, 10 lutego 2014

Chilled Potato and Leek Soup - Vichyssoise

Time: 55 mins


  • 4 leeks, white part only, well cleaned, chopped
  • 4 large green onions, white part only, chopped, with green tops reserved
  • 3 cups chicken stock
  • 1 lb yukon gold potato, peeled and diced
  • 1 1/2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper


  • 1 In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.
  • 2 Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.
  • 3 Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.
  • 4 Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.
  • 5 Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.
  • 6 Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.
  • 7 When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.
  • 8 To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.

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