Vichyssoise
By America's Test KitchenPublished on June 21, 2012
Time
1¼ hours, plus 4 hours chilling
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 onion, chopped fineSalt and white pepper2 ½ cups whole milk 2 cups low-sodium chicken broth 8 ounces red potatoes, peeled and cut into ½-inch pieces2 tablespoons minced fresh chives
Before You Begin
Using white pepper means your soup won’t be flecked with black.
Instructions
- Melt butter in Dutch oven over medium-low heat. Add leeks, onion, and 1 1/2 teaspoons salt; cover and cook, stirring occasionally, until soft, about 10 minutes. Add milk, broth, potatoes, and 1/8 teaspoon white pepper; increase heat to medium-high; and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are completely tender, about 20 minutes.
- Let soup cool for 10 minutes. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Strain soup through fine-mesh strainer into large bowl. Refrigerate until completely chilled, at least 4 hours or up to 2 days. Season with salt and white pepper to taste. Serve, garnished with chives.
Time
1¼ hours, plus 4 hours chillingYield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 onion, chopped fine
Salt and white pepper
2 ½ cups whole milk
2 cups low-sodium chicken broth
8 ounces red potatoes, peeled and cut into ½-inch pieces
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
2 tablespoons unsalted butter
2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 onion, chopped fine
Salt and white pepper
2 ½ cups whole milk
2 cups low-sodium chicken broth
8 ounces red potatoes, peeled and cut into ½-inch pieces
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
2 tablespoons unsalted butter
2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 onion, chopped fine
Salt and white pepper
2 ½ cups whole milk
2 cups low-sodium chicken broth
8 ounces red potatoes, peeled and cut into ½-inch pieces
2 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
When a soup is served cold, the flavors can be muted. A triple dose of onion—leeks, chopped yellow onion, and chives—creates intense, layered flavor. Low-starch red potatoes give body to the soup without causing gumminess. Although it’s classically a creamy soup, we found that fatty cream dampened flavor; by simmering the vegetables in milk and chicken broth, we got just the right balance of richness. And while straining may seem fussy, it’s key for a silky texture.
Before You Begin
Using white pepper means your soup won’t be flecked with black.
Instructions
- Melt butter in Dutch oven over medium-low heat. Add leeks, onion, and 1 1/2 teaspoons salt; cover and cook, stirring occasionally, until soft, about 10 minutes. Add milk, broth, potatoes, and 1/8 teaspoon white pepper; increase heat to medium-high; and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are completely tender, about 20 minutes.
- Let soup cool for 10 minutes. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Strain soup through fine-mesh strainer into large bowl. Refrigerate until completely chilled, at least 4 hours or up to 2 days. Season with salt and white pepper to taste. Serve, garnished with chives.
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