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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Louis Diat's wonderful cold soup, Vichyssoise. Unique! Ingredients:
4 tablespoons butter |
1-1/2 cups chopped white part of leeks |
1/4 cup minced onion |
1/2 cup chopped celery |
4 cups chicken stock |
2 cups peeled and diced potatoes |
2 cup cream |
1 teaspoon salt |
1/2 teaspoon fine ground white pepper |
1/4 cup of minced chives |
Directions:
1. On a low heat, saute leeks, onion, and celery; cook until tender. Do NOT brown.
2. Add sauteed vegetables to stock along with potatoes; bring to a boil then reduce heat and simmer until potatoes are soft.
3. Press through sieve or blend in a processor. Cool. Add cream to soup, salt and pepper then chill the soup thoroughly.
4. Top each serving with sprinkling of chopped chives.
5. Note: This soup was created by Louis Diat, chef at the Ritz-Carlton in New York, to commemorator the opening of their summer roof garden restaurant. Although, he created this soup in America; he named the soup for his hometown, Vichy, in France.
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