Cooking Classics
The Technique
Vichyssoise
This French classic was introduced in the early 1900’s by chef Louis Diat while working at the Ritz Carlton in New York. Homemade soup is one of the most comforting winter meals. Vichyssoise may be served hot or cold– the latter of which makes a lovely addition to luncheon menus when paired with tea sandwiches & party fare ideal for a host of showers & celebrations. For the most pleasing texture & consistency, the potatoes should not be over blended in the food processor once cooked & the soup should be passed through a fine wire mesh sieve. Although most traditional variations feature leeks, sweet onion or a combination of both makes for a delicious flavor combination. Accompany the Vichyssoise with thick slices of Pain de Campagne for a hearty meal. Learn how to make this satisfying soup in your very own kitchen.
Vichyssoise
makes 8 servings
3 lbs russet potatoes, peeled
3 Tbsp butter
1 leek, trimmed & sliced
1 medium sweet onion, diced
4 garlic cloves, pressed
6 cups chicken broth
2 cups heavy cream
1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/4 tsp freshly ground pepper
Cut the potatoes into 1-inch pieces, place them in a 4-quart saucepan & cover with water. Bring the potatoes to boil over Medium-High heat & cook 20 minutes or until tender. Drain. Let stand 45 minutes. Meanwhile, melt the butter in a Dutch oven over Medium-Low heat. Add the leeks & the onions & cook 8 minutes or until softened. Add the garlic, stirring constantly, 45 seconds or until fragrant. Turn off the heat. Pulse the potatoes & the vegetable mixture, in batches, until relatively smooth with 4 cups of the chicken broth. Do not blend too much or the potato starches will contribute to an undesirable texture. Wipe the Dutch oven with paper towel to remove any remaining vegetable pieces & place the potato mixture into it. Stir in the cream, the remaining broth, the salt, the nutmeg & the ground pepper. Heat the mixture over Medium-Low stirring constantly all over the bottom of the pot until warm so the flavors are able to meld, about 8 to 10 minutes. Serve warm or chill & thin with additional cream for a cold variation. The warm soup may be pushed through a fine wire mesh sieve for a smoother texture, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Vichyssoise
Chicken broth is used in many of the soups I’ll be featuring in the weeks ahead. I prefer the robust flavor that chicken stock base provides as it’s my first choice when needed. Simply follow the instructions on the container in order to prepare the correct amount according to specific recipe applications.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Meanwhile, melt the butter in a Dutch oven over Medium-Low heat. Add the leeks & the onions & cook 8 minutes or until softened. Add the garlic, stirring constantly, 45 seconds or until fragrant. Turn off the heat.
No. 2
Cut the potatoes into 1-inch pieces, place them in a 4-quart saucepan & cover with water. Bring the potatoes to boil over Medium-High heat & cook 20 minutes or until tender. Drain. Let stand 45 minutes. Pulse the potatoes & the vegetable mixture, in batches, until relatively smooth with 4 cups of the chicken broth. Do not blend too much or the potato starches will contribute to an undesirable texture.
No. 3
Wipe the Dutch oven with paper towel to remove any remaining vegetable pieces & place the potato mixture into it. Stir in the cream, the remaining broth, the salt, the nutmeg & the ground pepper.
No. 4
Heat the mixture over Medium-Low stirring constantly all over the bottom of the pot until warm so the flavors are able to meld, about 8 to 10 minutes. Serve warm or chill & thin with additional cream for a cold variation. The warm soup may be pushed through a fine wire mesh sieve for a smoother texture, if desired.
The Tune
“I’ve Got A Crush On You” Ella Fitzgerald
httpa://www.youtube.com/watch?v=8WP1p3mUKDw
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Be sweet.
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