Vichyssoise
Ingredients
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4 medium leeks
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white and tender green only, sliced horizontally and cut into 1/2-inch pieces
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2 tablespoons
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unsalted butter
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1 teaspoon
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fresh thyme
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4 medium
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Yukon gold and/or white potatoes (about 1-1/2 pounds total), peeled, cut into 1/2-inch slices
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4 cups
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chicken stock or broth, low sodium
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1/2 cup
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water
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1-1/2 teaspoon
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kosher salt, divided
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1/2 teaspoon
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freshly ground white pepper
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1/2 cup
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heavy cream or half & half
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Optional
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fresh chives for garnish
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Cooking Instructions
Put leeks in a medium bowl and add cold water. Swirl, then let stand for 5 to 10 minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.
Melt the butter in the Cuisinart French Dutch Oven set over medium heat. Add the drained leeks and thyme. Let cook until softened, about 5 to 8 minutes. Add the potatoes, stock, water and 1 teaspoon of the salt and pepper. Cover and bring to a boil over medium-high heat. Once mixture comes to a boil, reduce heat to medium low. Simmer, uncovered, until potatoes are soft, about 12 to 18 minutes.
Using a Cuisinart immersion blender, this soup can be pureed directly in the pan. Be sure the metal blade is completely submerged, and using an up-and-down motion, blend until ingredients are puréed and completely smooth. If an immersion blender is not available, blend in batches in a blender or food processor.
Stir in the salt, pepper and cream or half & half. Taste and adjust seasoning as desired.
Serve immediately or place in the refrigerator until cold for a chilled soup. Garnish with chopped chives.
Equipment List
