Vichyssoise
Serves8 to 10
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
OccasionFormal Dinner Party
Recipe Coursecold appetizer
Equipmentblender
Mealbrunch, dinner
Taste and Texturecreamy, herby, tangy
Type of Dishcold soup
Ingredients
- 4 medium leeks
- 4 medium potatoes
- 4 tablespoons butter
- 1 tablespoon curry powder
- 1 quart chicken stock or low-sodium chicken broth
- Salt and freshly milled pepper
- 1 quart buttermilk
- 2 tablespoons chopped fresh chives
Instructions
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Discard the green tops of the leeks and split the leeks lengthwise.
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Wash in cold running water to remove all sand. Drain and finely chop.
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Peel and slice the potatoes.
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Melt the butter in a large pot.
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Add the leeks and sauté over moderate heat, until wilted.
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Add the curry powder and cook for 1 minute.
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Add the chicken stock and potatoes.
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Bring to a boil, reduce the heat to low, and simmer for
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45 minutes to 1 hour, until the potatoes are tender.
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Puree the mixture in a food processor. Cover and chill.
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When ready to serve, whisk in the buttermilk, adjust the seasoning.
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Serve in chilled bowls, with a sprinkling of the chopped chives and a grind of black pepper.
Christopher Idone
