petrossian_fondue.jpg

petrossian_cake.jpg

Vichyssoise

by Joseph Erdos
Print Email

vichysoisseAs the weather warms toward summer days, I look forward to enjoying cool and refreshing soups. One of my favorite cold soups is Vichyssoise with its combination of potatoes and leeks that is simply delicious. The great thing about this soup is that you can enjoy it either hot or cold or even just warm.

The soup's French name makes it sound much more fussy than it really is. But the soup is not really French in origin. It was invented in the 1920s by a Frenchman at the Ritz in New York City.

The preparation is as simple as sautéing leeks and boiling potatoes. Once it's cooked, simply purée. I love to serve a soup like this in small cups as an appetizer. It's the perfect start to a summertime dinner party.

A tip on handling leeks: The best way to clean and prepare leeks for a recipe that calls for sautéing them is as follows. First remove the tough dark green part, then cut the leek lengthwise, and finally cut the leek into ribbons crosswise. Wash in many changes of water and drain in a colander.

Vichyssoise

2 tablespoons butter
1 tablespoon olive oil
2 shallots, finely chopped
3 leeks, white and light-green parts, thinly sliced
1 pound potatoes (about 2 medium), peeled and diced
4 cups chicken stock
1 bay leaf
1 cup heavy cream
coarse sea salt
freshly ground white pepper
chives, for garnish

Heat butter and oil in a large pot over medium-low heat. Add shallots and leeks. Cook until translucent and soft but not brown, about 10 minutes. Add potatoes, chicken stock, and bay leaf; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes.

Using a blender, purée the soup in batches until silky smooth. Return the soup to the pot and warm. Stir in cream and season with salt and pepper. Serve hot or cold. Garnish with chopped chives. Yield: 6 to 8 servings.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Add comment


Security code
Refresh

Restaurant News

Artisan Cheese in the Valley? Are You Kidding Me?
Los Angeles
by Laraine Newman

artisan-cheese-gallery.jpg So, I was like, driveen in the valley ‘n’ stuff? And I like drove past a shop that said Artisan Cheese Gallery, ‘n’ stuff? And I was like “wait, did I just, um, this is like the valley, ok?  And...

Read more...
Bagels and Larry King
Los Angeles
by Anna Harari

larryking2.jpgLarry King is my spirit animal. When my brother and I were at El Rodeo Middle School and Beverly Hills High School, respectively, we would often ditch our morning classes and go instead for lox...

Read more...
IHOP
Mid-Atlantic
by Ilene Amy Berg

ihop2.jpg Before there was IHOP, there was Gwynn’s. 

When I was a kid in suburban Teaneck, New Jersey, it was always a treat to go for Sunday brunch with my family at Gwynn’s on Teaneck Road.  Gwynn’s...

Read more...
The Bar Room at The Modern: Not Just Any Cafe
New York
by Brenda Athanus

BarRoomMy friend, Barbara and I were escaping the icy tundra of Maine for a long weekend in New York City to indulge in great food, theater and art.

We started our Sunday morning at the MOMA as the doors...

Read more...