Vichyssoise

Name: Vichyssoise
Ingredients: 1 tbsp extra-virgin olive oil; 1 lb leeks, trimmed, sliced and well washed; 1 lb baking potatoes, peeled and cut into chunks; 4 cups water; 1 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1/4 cup whipping cream; chopped fresh chives

8 ingredients

5 steps

Ingredients

1 tbsp extra-virgin olive oil
1 lb leeks, trimmed, sliced and well washed
1 lb baking potatoes, peeled and cut into chunks
4 cups water
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1/4 cup whipping cream
chopped fresh chives

Directions

1

Heat olive oil in a medium saucepan. Add leeks. Cook gently 5 to 10 minutes until wilted and tender. Add potatoes, water, salt and pepper. Bring to a boil. Cover and simmer 20 to 30 minutes until potatoes are very tender.
2

With an immersion blender puree until very smooth.
3

Chill a few hours or overnight until very cold.
4

Add cream and adjust seasoning with salt and pepper.
5

Sprinkle with chives.