Homemade Soups and Stews
CREAM VICHYSSOISE GLACÉE

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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

1. 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.
   
   
2. Add the salt and water or broth.
   
   
3. Boil from 35 to 40 minutes.
   
   
4. Crush and rub through a fine strainer. Return to fire and add the milk and medium cream.
   
   
5. Season to taste and bring to a boil.
   
   
6. Cool and then rub through a very fine strainer.
   
   
7. When soup is cold add the heavy cream.
   
   
8. Chill thoroughly before serving.

	Finely chopped chives may be added before serving.

Reproduced by permission of Worldwide Recipes

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