Vichyssoise

Ingredients -

2 Leeks, trimmed and chopped
1 White Onion, chopped
2 tablespoons Unsalted Butter
3/4 cup thinly sliced Potatoes
2-1/3 cups Chicken Stock
Salt, to taste
Ground Black Pepper, to taste
1-1/8 cups Heavy Whipping Cream

Preparation:

1. Add chopped leeks and chopped onion to stockpot.

2. Sweat over very low heat until soft, stir frequently and do not let the vegetables burn.

3. Add sliced potatoes and chicken stock to stockpot.

4. Season lightly with salt and pepper.

5. Bring to a gentle boil, and simmer 30 minutes.

6. Add potato mixture to blender in small batches. Puree until smooth.

7. Transfer from blender to large bowl.

8. Gently stir in the cream before serving.

9. Refrigerate until ready to serve.

Soup Making Tip

Clarified Stock

Clarified stock has no pieces floating in it. Add ¼ cup water, 1 egg white and 1 broken up egg shell to a small bowl. Add the egg mixture to your soup stock. Bring to a boil. Remove the stock from the heat. Cool the stock for 5 minutes. Pour the stock through cheesecloth into a clean bowl. Repeat again if necessary.

Soup Making Tip

Thickening Soups

Mashed potatoes can thicken soups, simply stir them in. Grated potatoes can thicken soups, but will require 15–20 minutes of cooking time to cook and soften.