Homemade Soups and Stews
CREAM VICHYSSOISE GLACÉE
You might have thought that Vichyssoise was a French dish, and so did I. Actually, its roots are French but it was created about 1917 at the New York Ritz-Carlton Hotel by Chef Louis Diat. Chef Diat modeled it after a leek and potato soup his mother used to serve when he was growing up in a town near Vichy, France.
- 4 leeks, white part
- 1 medium onion
- 4 Tbsp (60 ml) sweet butter
- 5 medium potatoes
- 1 qt (1 L) water or chicken broth
- 1 Tbsp (15 ml) salt
- 2 cups (500 ml) milk
- 2 cups (500 ml) medium cream
- 1 cup (250 ml) heavy cream
- Finely slice the white parts of the leeks and the onion, and brown very lightly in the sweet butter, then add the potatoes, also sliced finely.
- Add the salt and water or broth.
- Boil from 35 to 40 minutes.
- Crush and rub through a fine strainer. Return to fire and add the milk and medium cream.
- Season to taste and bring to a boil.
- Cool and then rub through a very fine strainer.
- When soup is cold add the heavy cream.
- Chill thoroughly before serving.
Reproduced by permission of Worldwide Recipes
· More Soups and Stews Recipes