Name: Vichyssoise
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 3 tbsp. butter -; 3 large leeks, white and light-green parts thinly sliced and rinsed well -; 1 medium yellow onion, finely chopped -; 1 1/4 tsp. kosher salt -; 3/4 tsp. freshly ground black pepper -; 1/4 tsp. ground white pepper -; pinch of freshly grated nutmeg -; 2 lb. white potatoes (about 5 medium), peeled and chopped -; 4 c. low-sodium chicken broth or water -; 2 c. half-and-half -; 1 c. ice cubes -; Sour cream or crème fraîche and sliced chives, for serving (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vichyssoise

1. 3 tbsp. butter -

2. 3 large leeks, white and light-green parts thinly sliced and rinsed well -

3. 1 medium yellow onion, finely chopped -

4. 1 1/4 tsp. kosher salt -

5. 3/4 tsp. freshly ground black pepper -

6. 1/4 tsp. ground white pepper -

7. pinch of freshly grated nutmeg -

8. 2 lb. white potatoes (about 5 medium), peeled and chopped -

9. 4 c. low-sodium chicken broth or water -

10. 2 c. half-and-half -

11. 1 c. ice cubes -

12. Sour cream or crème fraîche and sliced chives, for serving (optional) -

How to cook deliciously - Vichyssoise

1. Stage

In a large pot over medium-high heat, melt butter. Add leeks, onion, salt, black pepper, white pepper, and nutmeg. Cook, stirring occasionally, until softened and slightly golden, about 20 minutes.

2. Stage

Stir in potatoes and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are falling apart, about 30 minutes.

3. Stage

Remove from heat and let cool 5 minutes. Using an immersion blender, blend soup until smooth. If desired, pass through a fine-mesh sieve to remove any remaining chunks. Stir in half-and-half and ice, then transfer to the refrigerator to chill until cold.

4. Stage

Divide soup among bowls. Top with a dollop of sour cream and chives, if using.