Vichyssoise
Smooth, rich, and deceptively easy, we took the classic cold soup vichyssoise and gave it a savory, nutty twist. Vichyssoise is often considered a French dish and it’s got its roots firmly planted in the potato-leek soup that has been made in France practically since soup could be made, but it was most likely Louis Diat, chef at the original Ritz-Carlton hotel in New York City, who is credited with creating the cold version of this soup.
Vichyssoise shows how simple ingredients and unflashy cooking techniques can produce astonishing results. You clean, you toast, you chop, you boil, you blend, and then you put it in the fridge to cool and forget about it for the rest of the day. Use a basic, all-purpose white potato for best results. High-starch potatoes like russets or Idahos are the worst potatoes to use for this dish, as they’re easy to over-cook and turn gluey. Low-starch potatoes are waxy and can be difficult to blend into creamy smoothness. All-purpose potatoes have a mid-level starch content so they’re easy to puree without hassle. When planning for this recipe, remember to account for at least 6 hours to chill in your refrigerator.
The refrigerator is where the magic happens. The flavors will mingle and mellow, creating a fusion of creamy and nutty, aromatic and savory. The cheery brightness of fresh chives brings a sparkly finish to the deep flavors that develop in the soup, and create a clean break through the creamy texture. This soup may have a reputation for being fancy but at its heart, it is humble fare that takes a handful of basics and lets them shine.
- 8 leeks
- 3 medium all-purpose white potatoes
- 3 Tablespoons butter
- 2 cups chicken broth
- 2 cups heavy cream
- 1 Tablespoon Cumin Seed
- 1 bunch fresh chives
1. Thoroughly wash leeks and chop white part only into small pieces.
2. Peel potatoes, dice into roughly ½ inch cubes, and set aside.
3. Toast Cumin Seeds over medium heat for 3-5 minutes, shaking the pan the entire time, to ensure even cooking and prevent cumin from burning. Grind seeds in a spice or coffee grinder and set aside.
4. Melt butter over medium heat. Saute leeks in butter until soft, being careful not to let them turn brown.
5. Add potatoes, chicken broth, and ground Cumin Seeds. Cook for 30 minutes or until potatoes are tender.
6. In batches, put mixture in a blender, puree, and then add cream slowly. Blend ingredients together and move to a large bowl. Repeat as necessary until all the soup is pureed with all the cream.
7. Refrigerate for at least 6 hours and up to 4 days.
8. Serve cold, garnished with snipped chives.
