Vichesoise (chilled potato and leek soup) recipe
instructions
Step 1
In a big saucepan over medium-low warmth, soften the butter. Add the shallots and onion and cook dinner, stirring often, till mushy however not brown, about 20 minutes. Add the potatoes, 4 cups of water, and salt to style, then improve the warmth to a boil. Scale back warmth to medium-low and proceed to cook dinner, stirring often, till potatoes are tender, 50-60 minutes.
Step 2
Place a positive sieve over a medium bowl and pressure the soup, urgent and scraping up the solids with a spoon. Wipe the bowl clear and return the drained soup to it. Whisk the milk with gentle cream, convey the soup to a boil over excessive warmth, then take away from warmth and permit to chill.
Step 3
Place the strainer over a medium bowl and pressure the soup once more by urgent and scraping with a spoon. Throw any remaining solids into the sieve. Stir the heavy cream into the soup, then cowl and refrigerate till chilled, not less than 2 to 24 hours. Season the soup with salt to style simply earlier than serving.
Step 4
To serve, divide the vichyssoise amongst soup plates and garnish with the chives.
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