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Classic Vichyssoise

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Serves six.

Yields about six cups.

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

  • 4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)  
  • 2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
  • 2 cups whole milk
  • Kosher salt
  • 1 cup heavy cream
  • 1 Tbs. thinly sliced fresh chives, for garnish

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.

Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.

Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.

Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.

Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 11; Protein (g): 7; Monounsaturated Fat (g): 5; Carbohydrates (g): 30; Polyunsaturated Fat (g): 1; Sodium (mg): 210; Cholesterol (mg): 65; Fiber (g): 2;

Photo: Scott Phillips

This is probably the best recipe for Vichyssoise (due to the Yukon Gold?). Very, very easy to prepare, lovely presentation, splendid flavour and velvety consistency. It lingers on the palate, terrific with any New Zeland's Sauvignon Blanc.

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