Vichyssoise
chilled leek & potato soup with cream
Vichyssoise is a variation of Potage Parmentier, the classic leek and potato soup recipe found in most French households. Chef Louis Félix Diat is credited with creating the dish in the early 20th century at the Ritz-Carlton Hotel in New York. Inspired by his mother’s potato leek soup—often served for breakfast and cooled with milk on warm days—he made a chilled version and named it after Vichy, the famous spa town near his hometown.
Vichyssoise
serves 6
shopping list —
2 oz butter
8 each leeks, cleaned and sliced (only the white part)
2 medium potatoes, peeled and cut into small cubes
16 oz chicken stock
16 oz heavy cream
a few rasps of nutmeg
salt to taste
sliced chives for garnish
equipment —
heavy bottom pot
spatula
blender
chinois
kitchen towel
microplane
ice bath
plastic wrap
steps —
In a heavy bottom pot, melt the butter over medium low heat. Add the leeks and sweat for about 5 minutes, stirring often to avoid browning or any color.
Add the potatoes and stir in with the leeks. Add the chicken stock and bring up to a boil.
Reduce the heat to a simmer. Simmer on low for about 35 minutes or until the leeks and potatoes are very tender. Allow to cool for a few minutes off the heat.
In small batches, fill the blender only one-third to half-full, and puree the soup at high speed until smooth.* Pass the soup through a chinois after each batch into a clean pot.
*Chef Tip: Cover the lid with a kitchen towel and hold it securely. Start on low speed and gradually increase to high speed to prevent pressure build up, spills, and burns.
Add the cream and grate the nutmeg using a fine microplane. Season with salt. Bring the soup up to a boil, and reduce to a simmer for 5 minutes. Adjust the consistency if needed.
Transfer the soup to a mixing bowl and chill in an ice bath, stirring frequently to prevent a skin. Lay plastic wrap directly on the surface of the soup and refrigerate.
Once cool, adjust the seasoning and consistency if needed, and serve in chilled cups if serving cold. Garnish with finely sliced chives.
Questions about the recipe? Email Britt at britt@parisdiningclub.com