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Vichyssoise
Yield - 5 Quarts
Ingredients
6-8 MEDIUM IDAHO POTATOES
1 LB MARGARINE
4 LARGE DICED LEEKS (White and Yellow Bases Only)
1 BUNCH DICED SHALLOTS (White Bases Only)
1-1/2 TBSP CHICKEN BASE
1 TSP WHITE PEPPER
1 CUP WHITE WINE
1-1/2 QUARTS HEAVY WHIPPING CREAM
1 QUART MILK
1 CUP SHALLOT TOPS
Method
Peel potatoes and remove ALL brown and
discolored areas. Boil potatoes for 20 minutes or until the
interiors are soft when stuck with a knife. Do not over cook
potatoes. Drain potatoes, retain liquid, let the potatoes cool
then mash with fork.
In a braiser and over low heat saute leek and shallot bottoms in
the margarine until clear, or about 10 minutes. Add chicken base,
white pepper, white wine, heavy cream, and milk; simmer until
soup starts to bubble. Add mashed potatoes and whisk vigorously,
if the soup is too thick add some of the potato water.
Chill the soup.
Alternate Method
For a Creole touch boil the potatoes in just a hint of crab boil
seasonings.
Plate Presentation
Just before serving, put the soup in a blender and whip on low
speed for 20 seconds. Garnish with shallot tops
Chef's Notes:
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Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
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