Add 1-1/2 teaspoons 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. olive oil or butter 1 lb. Thus, on the housetop of the Ritz, he arranged this equivalent chilly soup and called it “Creme Vichyssoise Glacce” after the renowned spa found 20 miles from the place where he grew up of Bourbonnaise, as a tribute to the fine cooking of the district. Step 2 This soup is quick and cheap and goes from fridge to table with a quick sprinkle of garnishes, which can be fancy or plain. So will Yukon golds. Vichyssoise recipe by Margaret Fulton - Melt butter in a saucepan, add leeks and cook over low heat until leeks are soft but not brown. Total Time: 1 hour 45 minutes. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. By: Mary-Frances Heck. Print Recipe. Stir in stock. 4 Purée the soup in a food processor, blender, or food mill, then run through a fine strainer. 4. The chef had strong feelings about names for dishes. Easy and economical, it is wonderful when served chilled, but it has a split personality – it can also be served hot!Vichyssoise, a French creation, is one of the food items that started Anthony Bourdain on a lifelong passion for food. Cover and simmer for about 30 Get every recipe from Encyclopedia of Food and Cookery by … Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Russets will do fine. Add water.

Strain well. It's one of those fine old peasant dishes spiffed up with a fancy name and a refrigerator . thinly sliced fresh chives, for garnish I a large, heavy bottom pot, melt butter over medium-low heat. Yield: 6 as an appetizer or 4 as main course. How to Make Vichyssoise 1. Ingredients. For the most pleasing texture & consistency, the potatoes should not be over blended in the food processor once cooked & the soup should be passed through a fine wire mesh sieve. DIRECTIONS.

The first cookbook I ever actually read (and studied) when I was beginning my culinary journey was the Escoffier Cookbook, the American edition of Guide Culinaire. from: Stir in the chicken broth and bring to a boil. Recipes, Cooking Techniques, Menu Ideas. Recipe Apricot-and-Herb-Stuffed Leg of Lamb. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. 2 tbsp. If you have Mastering The Art of French Cooking, you'll notice there are something over a dozen suggested variations on leek and potato soup. Cauliflower vichyssoise recipe by Justin North - Heat the oil in a heavy-based saucepan. Bring to a simmer over medium-high heat. Cook for about 3 minutes, stirring, until softened. trimmed leeks, rinsed and chopped 1 lb.