Vichyssoise - Soup
Although many people think of Vichyssoise as a classic French dish, the original rich cream soup
of potatoes and leeks, served chilled and sprinkled with finely chopped chives, was created in
1941 by Louis Diat, then chef of the Ritz-Carlton Hotel, in New York.
4 potatoes 3 leeks
16 fluid ounces chicken stock a knob of butter or margarine
16 fluid ounces milk 8 fluid ounces cream
salt and pepper 4 tablespoons chopped chives
1/2 teaspoon paprika
Peel and dice potatoes. Cook with diced leeks (using green tops also) in stock until very soft.
Put into a blender. To this puree' add butter, seasonings, milk and cream and reheat.
Serve cold or hot with chopped chives and a garnish of paprika.
If served cold, more milk or cream may be needed on serving.
Serves 6
of potatoes and leeks, served chilled and sprinkled with finely chopped chives, was created in
1941 by Louis Diat, then chef of the Ritz-Carlton Hotel, in New York.
4 potatoes 3 leeks
16 fluid ounces chicken stock a knob of butter or margarine
16 fluid ounces milk 8 fluid ounces cream
salt and pepper 4 tablespoons chopped chives
1/2 teaspoon paprika
Peel and dice potatoes. Cook with diced leeks (using green tops also) in stock until very soft.
Put into a blender. To this puree' add butter, seasonings, milk and cream and reheat.
Serve cold or hot with chopped chives and a garnish of paprika.
If served cold, more milk or cream may be needed on serving.
Serves 6
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