recipes:vichyssoise
Table of Contents
Vichyssoise
Credit: Celti
Utensils
- Heavy-bottomed soup pot, 6+ qt.
- Heat-proof immersion blender.
- Standard knives, stirring spoon, etc.
Ingredients
- Butter, 1 stick.
- Kosher salt, 1/4 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, 1/2 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.
recipes/vichyssoise.txt · Last modified: 2019/10/26 22:11 by Celti