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--- recipes:soup:vichyssoise [2016/11/18 15:45] – created Celti
+++ recipes:soup:vichyssoise [2019/10/26 22:11] (current) – removed Celti
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-====== Vichyssoise ======
-===== Utensils =====
-  * Heavy-bottomed soup pot, 6+ qt.
-  * Heat-proof immersion blender.
-  * Standard knives, stirring spoon, etc.
-===== Ingredients =====
-  * Butter, 1 stick.
-  * Kosher salt, <sup>1</sup>/<sub>4</sub> tsp.
-  * Leeks, 3 lbs., cleaned and diced.
-  * Potatoes, 3 lbs., peeled and diced.
-  * Chicken stock, 2 quarts.
-  * Buttermilk, 1 quart.
-  * Heavy cream, 1 quart.
-  * Cream sherry, <sup>1</sup>/<sub>2</sub> cup or to taste.
-  * Salt and pepper to taste.
-  * Chives for garnish.
-===== Preparation =====
-  - Melt the butter over medium heat.
-  - Add the diced leeks and kosher salt and sweat for 5–10 minutes.
-  - Simmer over medium-low heat until tender, stirring occasionally.
-  - Add the diced potatoes and chicken stock and bring to a boil.
-  - Reduce heat to low and simmer covered until potatoes are soft.
-  - Remove from heat and puree until smooth.
-  - Stir in heavy cream and buttermilk.
-  - Season to taste and serve or chill immediately.